Indian Bhindi masala

• 3 medium ripe red tomatoes or 150 grams or ¾ cup roughly chopped tomatoes
• ½ inch ginger/adrak
• 4 to 5 garlic/lahsun
• 1 to 2 green chilies/hari mirch
• 2 tbsp yogurt/dahi/curd
• 2 cloves/lavang
• 1 green cardamom/choti elachi
• ½ inch cinnamon/dal chini
• 1 single strand of mace/javitri

other ingredients:

• 250 grams bhindi/okra/lady finger
• 1 large onion or 2 medium onions or 100 grams onions or ½ cup finely chopped onions
• ½ tsp kasuri methi/dry fenugreek leaves, crushed
• 2 tbsp chopped coriander leaves/dhania patta
• 1 small to medium tej patta or bay leaf
• ¼ tsp turmeric powder/haldi
• ½ tsp red chilli powder/lal mirch powder
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• 2 tbsp oil for sauteing bhindi
• 2 tbsp oil for making gravy
• salt as required

INSTRUCTIONS

prepping up:

1. first rinse 250 grams okra/bhindi very well in running water a few times. then drain them completely in a strainer or colander.
2. wipe each okra with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
3. chop the okra into 1.5 to 2.5 inch pieces. keep aside.
4. in a grinder or blender jar, take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.
5. add 2 tbsp fresh full fat curd/dahi/yogurt along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.
6. without adding water, grind or blend to a smooth paste. keep aside covered.
7. heat 2 tbsp oil in a kadai or pan. add the okra and saute them on a low flame.
8. stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.
9. when done remove the sauteed okra and place them in a plate or tray.

preparing the gravy:

1. in the same kadai or pan, add 2 tbsp oil. add tej patta and fry for about 5 to 7 seconds.
2. add the ½ cup finely chopped onions.
3. stir well.
4. saute the onions till they start to turn light golden.
5. lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
6. stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders, so that they don't get burned.
7. add the tomato- curd paste that we made before. be careful while adding ground paste as it splutters.
8. stir well.
9. on a low flame saute till the masala paste thickens and you see oil leaving the sides.
10. add about ¾ cup water and stir very well. you can also add ½ to ⅔ cup water for a thick gravy or ¾ cup water for medium gravy
11. season with salt as required.
12. add the sauteed okra. stir again.
13. bring the curry to a simmer on a medium flame. cook for about 5 to 6 minutes till the gravy get infused with the aroma and flavor of the okra. don't cook bhindi in the gravy for longer time as then they become mushy.
14. add ½ tsp kasuri methi, crushed. if you want, you can also add 1 or 2 tbsp of low fat cream at this step.
15. stir and then add 2 tbsp chopped coriander leaves. stir again and switch off the stove top.
16. serve bhindi masala gravy garnished with a few coriander leaves or straightaway with chapatis or parathas.