Ladies Finger Curry | Bhindi Curry
User Reviews
4.8
116 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
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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Ladies Finger Curry, also known as Bhindi Curry, features okra pieces sautéed and simmered in a spiced tomato-yogurt paste infused with warm whole spices and aromatics. The preparation includes sautéing okra separately to minimize sliminess and then combining it with a richly spiced sauce, delivering a flavorful vegetable curry with balanced textures and layered flavors.
Description
This Ladies Finger Curry uniquely uses a tomato paste blended with ginger, garlic, green chilies, and whole warm spices like cloves, cardamom, cinnamon, and an optional mace strand, combined with full-fat yogurt for creaminess and tang. The okra is thoroughly washed, dried, and sautéed on low heat until lightly browned and shrunk, which helps reduce its natural mucilage and prevents the curry from becoming slimy.
Onion and spices such as turmeric, red chili powder, coriander, and cumin are sautéed with a bay leaf, then the prepared tomato-based paste is added along with water as needed to achieve the desired curry consistency. After simmering, the sautéed okra is returned to the pan and finished with crushed fenugreek leaves and fresh coriander, creating a curry rich in aroma and flavor with tender okra that holds its shape.
This curry pairs well with rice or flatbreads and offers a well-seasoned, mildly spiced vegetarian option that highlights the distinctive taste and texture of okra without excessive sliminess.
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Ingredients
For tomato paste
- 3 tomato ripe, red, medium-sized or 150 grams tomatoes or ¾ cup roughly chopped tomatoes
- 1 inch ginger - peeled and chopped
- 4 to 5 garlic small to medium-sized, peeled, cloves
- 1 to 2 green chilies or 1 teaspoon chopped
- 2 tablespoons curd (yogurt)
- 2 cloves
- 1 green cardamom
- ½ inch cinnamon
- 1 ingle thin strand of mace - optional
Other ingredients
- 2 tablespoons neutral cooking oil for sautéing okra, generic cooking oil
- 250 grams okra okra or lady finger
- 2 tablespoons neutral cooking oil for making curry, generic cooking oil
- 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 chili 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 fenugreek leaves kasuri methi), crushed, dry
- 2 tablespoon Coriander leaves cilantro, chopped
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
(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
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
116 reviews
Excellent
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