اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Bhindi masala curry is one of my favourite curries out there. It is a very common Pakistani curry and I always make it (well my mum always makes it for me). A lot of people haven’t even heard of okra which I found so bizarre but for me okra curry is my favourite. The problem is that no one else really likes it so I rarely get to eat it. I usually have to put in chicken as well and make a bhindi chicken curry, which I have no objections to because I love bhindi chicken curry just as much, if not more. However, the problem is I feel like we eat chicken way too much. Although apparently that isn’t actually unhealthy as long as you don’t eat fried chicken every day. Nevertheless, I like to mix things up a bit and have different types of food. My siblings don’t always agree though…
This bhindi curry is a vegetarian curry that is usually served as a side but can also be eaten as a main (that is what I do because I LOVE it!). My sister always complains that I write a really long introduction and she doesn’t understand why I do it. I like to talk if you hadn’t gathered that by my blog so that’s why sometimes it seems like I talk nonsense. Anyways that is beside the point…
As with my bitter gourd curry I usually don’t fry my okra. The frying step does make the bhindi crispier, so it all depends on how I feel like having my bhindi masala. My parents prefer it when I don’t fry the okra, so I generally avoid doing so unless I make them something else as well.
Try this bhindi masala as a vegetarian curry alternative for your next curry night!
Bhindi masala is a simple and delicious stir-fried okra curry, otherwise known as lady fingers curry. This bhindi fry is a simple curry recipe that involves stir-frying the okra and then mixing with spices. Bhindi ki sabji is a common household favourite that is guaranteed to keep everyone happy.
- 500g Okra/Bhindi
- 50ml Vegetable Oil
- 2 Onions/Pyaz (finely diced)
- 5 Garlic Cloves/Lehsan (chopped)
- 1 Tomato (chopped)
- 1 tsp. Salt/Namak
- 1 tsp. Chilli Powder/Laal Mirch Powder
- 1 tsp. Turmeric Powder / Haldi
- 2 Jalapeño Chillies (finely chopped)
- 1 tbsp. Water
- Coriander/Dhaniyaa (finely chopped)
- Wash the okra then dry completely
- Remove the ends and cut into 1 cm pieces
- In a large pan, heat the vegetable oil
- Add the okra and sauté for 2-3 minutes
- Remove the okra from the pan and set aside
- In the same pan, add the finely diced onions and cook for 5-10 minutes until the onions are softened
- Add the chopped tomatoes and cook for a further 5-10 minutes until softened
- Add the chilli powder, turmeric powder and water
- Cook the spices for 10-15 minutes – add more water if the spices start to burn
- Add the finely chopped bullet chillies then cook for another 5 minutes
- Add the stir-fried okra and mix in the spices
- Cover with a lid and cook for 15-20 minutes
- Add the finely chopped coriander and cook for 1 minutes
- Your bhindi masala is ready!