Restaurant Style Okra (Bhindi) Masala

We will see a restaurant style dish here. This dish uses Bhindi (Okra) as the main ingredient which is prepared in Tomato gravy. It gets its rich and creamy texture when smoothened Yogurt and Fresh Cream is added to this dish.

Generally the Bhindi is to be deep fried to make this dish. But I sautéed the Bhindi in just 2 to 3 tbsp of Oil and roasted them well to reduce the Oil content in the dish.

Ingredients:

For Roasting Bhindi:

Bhindi (Okra / Lady’s Finger) – 400 Gms

Oil – 3 tbsp

For Bhindi Masala:

Oil – 2 tbsp

Cumin Seeds – 1 tsp

Ginger Crushes – ¾ tsp

Garlic Crushed – 1 tsp

Onion – 1 (Finely Chopped)

Red Chilli Powder – 1 tsp

Roasted Cumin Seed Powder – ¾ tsp

Turmeric Powder – ½ tsp

Coriander Seed Powder – 1 tsp

Turmeric Powder – ½ tsp

Garam Masala – ½ tsp

Salt – to taste

Large Tomato -1 (Finely Chopped)

Yogurt (Curd / Dahi) – ¼ cup

Fresh Cream – 1 tbsp

Finely Chopped Coriander Leaves – 2 tbsp

Kasoori Methi – 1 tsp

Method:

Wash and rinse the Okras well in running water. Spread them in a clean kitchen towel. Wipe each Okra dry with a towel. Let them dry completely. There should not be any trace of water in the Okras. Trim the ends and discard. Cut the Okras into 1 inch long pieces.

Heat 3 tbsp of Oil in a pan. Add the Okras and sauté over medium flame for 4 to 5 minutes.

Sprinkle little salt and continue roasting for another 4 to 5 minutes.

Keep stirring or tossing fro even cooking of the Okras on all sides. Transfer to a plate and keep aside.

Add 2 tbsp of Oil in the same pan. Add Cumin Seeds and allow them to sizzle.

Add the crushed Ginger and Garlic. Stir cook for 30 to 40 seconds.

Add the finely chopped Onion. Sauté for it till it turns light brown. Add Red Chilli Powder, Coriander Seed Powder, Cumin Seed Powder, Salt and Turmeric Powder. Mix well. Add 2 tbsp of Oil and cook for 30 to 40 seconds.