Nikitasa Mishra
4 min readFeb 27, 2024

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Ladies Finger Curry 🍛

Ladies Finger Curry likewise called Bhindi Curry in Hindi is a tart and flavored recipe of sautéed okra in an onion, tomato, flavors, yogurt curry base. The recipe is sans gluten. Serve this delectable Indian okra curry with flatbreads like chapati, roti or naan. It likewise coordinates well with steamed rice or jeera rice.

Fixings
For Tomato Glue
▢3 tomatoes - ready, red, medium-sized or 150 grams tomatoes or ¾ cup generally hacked tomatoes
▢1 inch ginger - stripped and hacked
▢4 to 5 garlic cloves little to medium-sized, stripped
▢1 to 2 green chilies or 1 teaspoon cleaved
▢2 tablespoons Curd (yogurt)
▢2 cloves
▢1 green cardamom
▢½ inch cinnamon
▢1 single slender strand of mace - discretionary
Different Fixings
▢2 tablespoons oil - for sautéing okra
▢250 grams bhindi (okra or ladies finger)
▢2 tablespoons oil for making curry
1 tej patta (Indian straight leaf),small to medium-sized

▢1 onion - enormous measured or 2 medium onions or 100 grams or ½ cup finely hacked onions
▢¼ teaspoon turmeric powder
▢½ teaspoon red stew powder or cayenne pepper
▢½ teaspoon Coriander Powder (ground coriander)
▢½ teaspoon cumin powder
▢¾ cup water or add as required
▢salt as required
▢½ teaspoon dry fenugreek leaves (kasuri methi), squashed
▢2 tablespoon hacked coriander leaves (cilantro)

Guidelines
Planning
First flush ladies finger (okra, bhindi) very well in running water a couple of times. Then, at that point, channel them totally in a sifter or colander.
Wipe each bhindi with a kitchen napkin. There ought to be no dampness on them.
You can likewise permit them to dry normally at room temperature, by spreading them onto an enormous plate or plate.
Hack the okra into 1 to 1.5 inch pieces. Keep to the side.
In a processor or blender container, take the generally slashed ready red tomatoes, cleaved ginger, garlic and green chillies.
Add the new full fat curd/yogurt alongside cloves, green cardamom, cinnamon and mace.
Without adding water, drudgery or mix to a fine glue. Keep to the side covered.

Sautéing Okra
Heat 2 tablespoon oil in a weighty kadai or container. Add the cleaved okra and sauté them on a low intensity mixing frequently.
Mix and sauté them till they are practically cooked, contracted and gently seared from the sides.
At the point when done eliminate the sautéed okra and spot them in a plate or plate.
Making Ladies Finger Curry
In a similar kadai or skillet, add 2 tablespoon oil. Add tej patta, and sear for around 5 to 7 seconds.
Add the finely hacked onions. Mix to blend.
Sauté the onions on low to medium intensity, mixing frequently till they begin to become light brilliant.
Bring down the intensity. Then, at that point, add turmeric powder, red bean stew powder, coriander powder and cumin powder.
Blend the zest powders rapidly. You can likewise turn off the burner while adding and blending the ground zest powders, with the goal that they don’t get singed.
Add the ground tomato-curd-flavors glue that we made previously. Be cautious while adding ground glue as it splutters.

Mix to blend. On a low to medium-low intensity sauté till the masala glue thickens and you see oil leaving the sides.
The masala glue will become lustrous, thick and you will see oil isolating the sides.
Next add about ¾ cup water and mix to blend. You can likewise add ½ to ⅔ cup water for a thick curry or ¾ cup water for medium consistency.
Season with salt as required.
Add the sautéed okra. Mix and blend once more.
Bring the okra curry to a stew on a medium intensity. Cook for around 5 to 6 minutes till the curry gets implanted with the smell and kind of the okra.
Try not to cook okra in that frame of mind for a more drawn out time frame as then they become soft.
Add the squashed dry fenugreek leaves (kasuri methi). Assuming you need, you can likewise add 1 or 2 tablespoons of low fat cream or light cream at this step.
Mix and afterward add 2 tablespoons cleaved coriander passes on to the curry.
Mix once more and mood killer the burner.
Serve Ladies Finger Curry embellished with a couple of coriander leaves or as is with chapati or paratha or steamed rice.

Enjoy 😊

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