Ladies Finger Curry | Bhindi Curry
User Reviews
4.8
204 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
50 mins
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Servings
4
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Calories
193 kcal
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Course
Main Course
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Cuisine
Indian
Ladies Finger Curry | Bhindi Curry
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This Ladies Finger Curry also called Bhindi Curry in Hindi, is a delicious recipe of sautéed okra in a tangy onion, tomato curry base. The recipe is also gluten-free.
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Ingredients
For tomato paste
- 3 tomatoes - ripe, red, medium-sized or 150 grams tomatoes or ¾ cup roughly chopped tomatoes
- 1 inch ginger - peeled and chopped
- 4 to 5 garlic cloves small to medium-sized, peeled
- 1 to 2 green chilies or 1 teaspoon chopped
- 2 tablespoons curd (yogurt)
- 2 cloves
- 1 green cardamom
- ½ inch cinnamon
- 1 single thin strand of mace - optional
Other ingredients
- 2 tablespoons oil - for sautéing okra
- 250 grams bhindi (okra or lady finger)
- 2 tablespoons oil for making curry
- 1 tej patta (Indian bay leaf),small to medium-sized
- 1 onion - large-sized or 2 medium onions or 100 grams or ½ cup finely chopped onions
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder
- ¾ cup water or add as required
- salt as required
- ½ teaspoon dry fenugreek leaves (kasuri methi), crushed
- 2 tablespoon chopped coriander leaves (cilantro)
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Instructions
Preparation
- First rinse ladies finger (okra, bhindi) very well in running water a few times. Then drain them completely in a strainer or colander.
- Wipe each bhindi with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them onto a large plate or tray.
- Chop the okra into 1 to 1.5 inch pieces. Keep aside.
- In a grinder or blender jar, take the roughly chopped ripe red tomatoes, chopped ginger, garlic and green chillies.
- Add the fresh full fat curd/yogurt along with cloves, green cardamom, cinnamon and mace.
- Without adding water, grind or blend to a fine paste. Keep aside covered.
Sautéing okra
- Heat 2 tablespoon oil in a heavy kadai or pan. Add the chopped okra and sauté them on a low heat stirring often.
- Stir and sauté them till they are almost cooked, shrunken and lightly browned from the sides.
- When done remove the sautéed okra and place them in a plate or tray.
Making ladies finger curry
- In the same kadai or pan, add 2 tablespoon oil. Add tej patta, and fry for about 5 to 7 seconds.
- Add the finely chopped onions. Stir to mix.
- Sauté the onions on low to medium heat, stirring often till they start to turn light golden.
- Lower the heat. Then add turmeric powder, red chilli powder, coriander powder and cumin powder.
- Mix the spice powders quickly. You can also switch off the stove top while adding and mixing the ground spice powders, so that they don't get burned.
- Add the ground tomato-curd-spices paste that we made before. Be careful while adding ground paste as it splutters.
- Stir to mix. On a low to medium-low heat sauté till the masala paste thickens and you see oil leaving the sides.The masala paste will become glossy, thick and you will see oil separating the sides.
- Next add about ¾ cup water and stir to mix. You can also add ½ to ⅔ cup water for a thick curry or ¾ cup water for medium consistency.
- Season with salt as required.
- Add the sautéed okra. Stir and mix again.
- Bring the okra curry to a simmer on a medium heat. Cook for about 5 to 6 minutes till the curry gets infused with the aroma and flavor of the okra.
- Don't cook okra in the curry for a longer time as then they become mushy.
- Add the crushed dry fenugreek leaves (kasuri methi). If you want, you can also add 1 or 2 tablespoons of low fat cream or light cream at this step.
- Stir and then add 2 tablespoons chopped coriander leaves to the curry.
- Stir again and turn off the stove top.
- Serve Ladies Finger Curry garnished with a few coriander leaves or as is with chapati or paratha or steamed rice.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
12g
Cholesterol
1mg
(0%)
Sodium
930mg
(39%)
Potassium
503mg
(14%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1322IU
(26%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.3mg
Vitamin B12
0.04µg
Vitamin C
32mg
(36%)
Vitamin D
0.01µg
Vitamin E
7mg
Vitamin K
29µg
Calcium
93mg
(9%)
Vitamin B9 (Folate)
58µg
Iron
1mg
(6%)
Magnesium
55mg
Phosphorus
87mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 1mg | 0% |
| Sodium | 930mg | 39% |
| Potassium | 503mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1322IU | 26% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.04µg | 2% |
| Vitamin C | 32mg | 36% |
| Vitamin D | 0.01µg | 0% |
| Vitamin E | 7mg | |
| Vitamin K | 29µg | |
| Calcium | 93mg | 9% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 1mg | 6% |
| Magnesium | 55mg | 14% |
| Phosphorus | 87mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
204 reviews
Excellent
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