Bhindi DoPyaza (Okra Curry)
This is a delicious okra curry recipe. Okra is cooked in onion paste and aromatic spices to enhance its flavor. This delightful Indian curry is gluten-free and can be customized to vegan easily.
Servings: 2 Servings
Equipment
- 1 pan or skillet
- 1 Spatula
Ingredients
- 400 gms Bhindi/ Lady Finger/ Okra
- 2 - 3 large Onion for gravy + 1 diced
- 1 large Tomato pureed
- ¼ cup whisked curd vegan yogurt
- 4 tbsp Coriander leaves finely chopped
- 3 - 5 tbsp Refined Oil or mustard oil
- 1 tsp Cumin seed
- 1 tsp Ginger Garlic Paste or chopped ginger and garlic
- 1 Green Chilli
Ground Spices
- 1 tsp Asafoetida hing
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- ½ tsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Salt or as per taste
- ¼ tsp Garam Masala optional to add in the end
Instructions
- Wash and pat dry the okra completely to avoid sliminess and stickiness. After discarding the top and tail parts, slice it into two pieces of 1 inch each.
- Dice one onion into large chunks.
- Heat oil in a frying pan or kadai on medium to high flame.
- Once the oil is hot, add the okra or bhindi slices to the pan and saute on high flame for 4-5 minutes. Cook until the okra is 90% done, remove the okra, and keep aside.
- Add the onions and saute on high flame for 1 - 2 minutes, stirring in between. Remove once done. Don't soften or overcook the onions.
- In the same pan, add a tbsp oil if needed, in the rest of the oil.
- Add cumin seeds, followed by asafoetida.
- Add chopped onions and saute till translucent.
- Then add chopped ginger, garlic (or ginger garlic paste), and chopped green chilies.
- Add all ground spices mentioned above, followed by whisked curd.
- Stir them all in low flame for a minute. Sprinkle 2 - 3 tbsp water to mix them well.
- Increase the flame to high and saute for 2 minutes more until the spices are cooked and oil is released on the sides.
- Add tomato puree to the pan and stir to mix them all.
- Simmer for 2 - 3 minutes until tomato and masala is cooked well.
- Add fried okra and onions to the masala gravy and gently stir to mix.
- Simmer for 2 - 3 minutes on low flame.
- Turn off the heat and add finely chopped fresh coriander leaves.
- Remove from heat and serve hot with flatbreads or rice.