I have been sitting on this recipe since December of last year for no reason. GG, BB and I made this recipe for S’ birthday last year.

Bhindi, Ladies’ Finger or Okra, is a tricky vegetable to make and like. Most people don’t like it because of the sliminess of its seeds that ooze out while cooking. Also known as ladies finger in some countries (including India), Okra is a flowering plant in the mallow family with edible green seed pods. The geographical origin of okra is disputed, with theories of its origin spread across West Africa, South and Southeast Asia. It is cultivated in tropical, subtropical, and warm temperate regions around the world and is used in many cuisines.

This recipe is a blend of Bhindi Masala, and Bhindi Do Pyaza. The recipe is richer than the usual recipes I cook and takes longer to make. But it is super delicious and will be a hit at any gathering if you are making it for family and friends. So on to the recipe…

Bhindi Masala/Bhindi Do Pyaza

Ingredients:

• 500 gms bhindi or okra, washed and dried
• 2 medium-sized onions, thinly sliced
• 2 medium-sized onions, roughly chopped
• 2 tomatoes, chopped
• 7-8 garlic cloves, peeled
• inch piece of ginger, peeled
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1-2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp dry mango powder or amchur powder
• 1 tbsp kasuri methi or dried fenugreek leaves
• Salt to taste
• ½ cup beaten yoghurt
• 3 tbsp oil + oil to fry the okra
• Finely chopped coriander leaves to garnish

Method:

• Trim the ends of the okra and cut them into 2-inch pieces. Keep aside.
• In a pan or kadhai, heat 2 tbsp oil and let the oil warm up.
• Add the cumin seeds and let them splutter.
• Add the ginger and garlic and saute for a few seconds. Then add the chopped onions and let the onions become translucent and a nice golden brown.
• Now add the chopped tomatoes and a pinch of salt and let the tomatoes cook well and become mushy.
• Remove from the pan and let it cool. Once cool, blend it to a smooth paste.
• While waiting for the onion-tomato mixture to cool down, heat oil in another pan or kadai over medium heat. Add in the cut okra and deep or shallow fry until the okra is cooked and crisp. Keep aside.
• Heat the balance of 1 tbsp oil, and when it warms up, add in the sliced onions and sauté until they turn golden brown and caramelised.
• Now add in the blended paste and cook. Add in the dry spices at this point, adding in the turmeric powder, red chilli powder, coriander powder and cumin powder, plus some salt. Mix well and cook for a couple of minutes until the spices are well combined.
• Add the fried bhindi and mix gently, ensuring that the spices coat the okra evenly. Cook uncovered for 4-5 minutes, stirring occasionally.
• Reduce the heat to low, add some water to bring it to the consistency you want, cover the pan, and simmer for about 5 minutes, stirring occasionally.
• Add in the beaten yoghurt and stir continuously so the yoghurt does not separate.
• Sprinkle garam masala and dry mango powder and crush the kasuri methi in the palms of your hands and sprinkle in the gravy. Mix well to combine all the flavours.
• Garnish with freshly chopped coriander leaves and serve hot with roti, naan or rice. I served this with jeera rice.

You could also add cooking cream instead of beaten yoghurt to make the dish even richer and add more flavour to it.