Tangy Bhindi Masala in Onion-Tomato Gravy
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Good bhindi curry starts dry: wipe okra completely, sear it first, then fold into a bright tomato gravy. That order keeps slime down and flavour up.
Ingredients
How to Make It
Rinse okra, drain, wipe bone-dry. Chop. Sauté in 1 tbsp oil on medium-high until blistered and less sticky. Set aside.
Blend tomato, ginger, garlic, chilli and yogurt with a couple of whole spices if you like, to a fine paste.
Cook paste in remaining oil until thick and glossy. Add dry spices.
Add a splash of water, then fold in sautéed bhindi. Simmer 4–5 minutes. Finish with garam masala.
Nutrition per serving
* Approximate values per serving
Health Benefits
Okra’s soluble fibre supports steadier glucose. Dry-sautéing before gravy reduces mucilage and keeps oil use moderate.
Pro Tips
- →Never cover while sautéing okra.
- →Moisture is the enemy — dry towels matter.
- →Add salt to okra only after searing.
Variations
- 1Skip yogurt for vegan gravy.
- 2Add a pinch of amchur for extra tang.
Frequently Asked Questions
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