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Bhindi Curry Recipe

Bhindi Curry Ingredients:

Bhindi Curry Recipe

  • 2 garlic clove (laung) chopped
  • 3 tlbsp mustard oil (sarson ka tel)
  • 4 oz tomato (tamatar)
  • 1green pepper chopped
  • 1tsp coriander seed
  • 1tsp mustard seed (Raai)
  • 1/2 tsp asafoetida (hing)
  • 2 green chillies chopped
  • 1/2 tsp fenugreek seed (Methi Dana) slightly crushed
  • 12 oz okra (bhindi)
  • 2 inch ginger chopped
  • 1medium onion (pyaj) chopped
  • 1tsp ground turmeric (haldi)
  • 2 tsp red chilly powdered
  • 2 tsp ground cumin

How to make bhindi curry:

  • Wash the bhindi, top and tail, and cut into approximately 1/4″ pieces (or leave whole after topping and tailing if preferred).
  • Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pot when the mustard seeds sputter.
  • Mix in garlic, onion and ginger, fry gently for about 10 minutes more.
  • Make the ground spices into a paste with a little water, mix in to the pot and fry for a further 10 minutes.
  • Mix in bhindi (ladies finger), tomatoes, green pepper and chillies.
  • Cover and simmer (boil slowly at low temperature) until the bhindi is soft but not sloppy (about 15-20 minutes).

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