It is a best and simple Indian sabzi that can be served in a lunch or dinner as a main curry. This no-fuss okra curry recipe uses finely chopped tomatoes and common Indian curry spices to give it a palatable texture and taste respectively. Follow this bhindi bhaji recipe and learn how to make simple and easy Indian vegetable curry of okra and tomato.
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|250 gms (1/2 lb) Bhindi (Okra)|
|1 large Tomato, finely chopped|
|3-4 Garlic cloves, finely chopped|
|1/2 teaspoon Cumin Seeds|
|1/4 teaspoon Garam Masala Powder, optional|
|1/2 teaspoon Red Chilli Powder|
|1/4 teaspoon Turmeric Powder|
|1 teaspoon Coriander Powder|
|2 tablespoons Oil|
|1 tablespoon Coriander Leaves, finely chopped|
- Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.
- Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.
- Add chopped bhindi and mix well.
- Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approx. 6-8 minutes. Stir in between occasionally.
- Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approx. 2 minutes.
- Add red chilli powder, garam masala powder and coriander powder; mix well.
- Cook for a minute over low flame and turn off the flame.
- Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.
Tips and Variations:
- Choose small and tender bhindi for fast cooking and better taste. Do not choose hard or stringy one. You can check tenderness of it by quickly bending its tail. If it breaks as soon as you bend it, then it’s fresh and tender. If it bends completely but does not break, then it’s not fresh and tender. Also its color should be glowing green or dark green and should not have yellow tinge.
- If you are using frozen okras, then thaw them and wipe using cloth or paper napkin to remove excess moisture.
- Add boiled and finely chopped potatoes in step-5 for a delicious change.
- Do not add salt until bhindi turns dark green otherwise it will turn soggy.
- If you are preparing it in large quantity, then it will take more time to cook.
- Use wide bottomed pan for faster cooking. Do not cover cook; it will make them sticky and gooey.
Taste: Mild spicy
Serving Ideas: Serve it with roti, phulka and steamed rice as main vegetable dish for lunch or dinner. Since this Indian lunch recipe has dry texture, lunch or dinner is more wholesome and healthy when dal fry or kadhi is served along with it.