Tuesday, August 5, 2014


Bhindi masala is a delicious Indian curry served with chapatti's or roties. Its taste fab when the fried okra are mixed with the spices and with the richness of cashew paste. I love this curry as a stuffing for chapatti rolls.


200 grams Bhindi.

1 Onion.

2 Tomato (medium size)

6 to 7 Cashew paste.(soak in milk and grind)

1 tbsp Ginger Garlic paste.

2 tsp Red chilly pd (kashmiri chilly pd)

1/2 tsp Turmeric pd.

1 tsp Coriander pd.

2 tsp Garam masala

Pinch of Amchur powder.

1/2 tsp Cumin seeds.

1 tbsp Cream (optional)

Water as per needed. ( depends on gravy or dry type)

3 tbsp Oil.

Salt to taste.


Clean the bhindi. Pat it dry. Cut of it head and tail and slit in the middle. Heat 2 tbsp of oil in a kadai. Arrange the bhindi and fry them till its well cooked and gives a shiny look. Keep them aside.

Heat oil in a same pan. Add cumin seeds and ginger garlic paste. Fry them it the raw smell disappears. Add onions and fry them till it becomes translucent. Add all the spice pd except amchur powder. Then drop in tomatoes and saute for a min. Fry them until all the moisture is absorbed and oil slightly oozes out.  Add adequate amount of water and bring them to boil. Once the gravy is done, add the fried bhindi's and cashew paste. Season with salt.  Sim for a couple of min and garnish with coriander leaves and sprinkle amchur pd, and cream if needed on top and serve hot.