Bhindi Masala, Bhindi Tomato curry

Bhindi Masala Curry / Bhindi Tomato Curry

Bhindi, also known as okra, is a versatile vegetable which can be used for sambar, as fry, as semi-gravy curry or as stew. Bhindi is good in any form. The best part of bhindi is that
it is easily available all through the year. Bhindi is a very good source of calcium. Its very easy to grow bhindi at homes. Last year, when my mom visited my place, she sowed some seeds which she brought along with her. Within a few weeks I could get some bhindi ( almost 2-3 per day ). They were fresh and tender. Later to get some more seeds, I left 1 or 2 bhindis to remain on the plant. When it got dried up in the plant, we can take those seeds and sow to get new plants. Its very nice to grow plants in our garden and get fresh fruits and vegetables.

Bhindi Masala curry - very simple to prepare and delicious to eat. This is a semi-gravy curry. It goes well with rice and chapathi. There are many versions of  preparing bhindi masala curry. Here in this recipe, we first cook the bhindis and then toss them in tomato-onion gravy along with some spices.

Preparation :

Wash the bhindi well. Wipe them well with a neat cloth such that there is no moisture left on them. This ensures that the bhindi do not get sticky and gluey. Chop the bhindis after removing the end part and the stalks. I have chopped them into bite-sized pieces as it will be easier for my kids to eat. You can also chop them into 1"pieces according to you liking. Heat oil in a pan.

Add the chopped bhindi and salt and cook on low flame. Do not cover with lid. Keep stirring in between else it might stick to the bottom.

At one point of time, the bhindis will be very sticky and you can see strings forming as in the picture below. Do not panic. By the time the bhindis are completely done, the strings will disappear and the bhindis will not be sticky.

Fry until the bhindi change color to algae green. The strings disappeared. They will now be soft.

Remove from flame and transfer to another plate. In the same pan, add some more oil. Add mustard and cumin seeds and allow them to splutter.

Add sliced onion and red chillies.

Fry until the onion turn pink in colour. Now put chopped tomato and turmeric and mix well.

Fry for 2 minutes. Add garam masala powder, curry leaf powder, chilli powder and little salt ( add little salt , as we have already added salt while cooking bhindi ).

Mix everything well and cook until tomatoes become mushy.

Add in the cooked bhindis and mix.

Check for salt and spice. If not sufficient add more. Fry for 3-4 minutes and remove from flame. Serve hot with rice or chapathi.

Ingredients :

 Bhendi 1/2 kg
Oil 2tbsp + 1tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Onion 1 sliced
Red chillies 3
Tomato 1 chopped
Turmeric powder 1 tsp
Garam Masala Powder 1 tsp
Chilli Powder 1/2 tsp
Curry leaf powder 1 tsp or fresh curry leaves 2 sprigs
Salt to taste

Method :

1.  Wash all the bhindis and wipe with a dry cloth to ensure there  is no moisture left on the bhindis. Chop the bhindis.
2. Heat oil in a  pan  and add the chopped bhindis without any lid covered.
3. Cook until the bhindis turn into algae green colour.
4. Remove from flame and transfer to another plate.
5. Heat oil in the same pan and add mustard and cumin seeds. Let them splutter.
6. Add sliced onions and broken red chillies.Fry until onions turn pink in colour.
7. Add chopped tomato pieces and turmeric powder. 
8. Add garam masala powder, chilli powder, curry leaf powder and salt and mix well. Cook until tomatoes turn soft and mushy.
9. Add fried bhindi and cook for 3-4 minutes.
10. Swithch off the flame and serve after garnishing with coriander leaves.
11. Bhindi Masala curry goes well rice and chapathi.

Notes :

• You can add ginger garlic paste while frying onions.
•  A pinch of hing can also be used to enhance the flavour.
• A tbsp of curd can also be added to reduce the strings and stickiness while frying bhindis.