BHENDI (OKRA) MASALA (GRAVY)

Here is a slightly different recipe for bhendi masala gravy - tangy and tasty- that goes well with chapathi / puri or even with jeera rice. If you want a variation from the usual bhendi fry, try this!

For 4 servings

Ingredients

1. Bhendi (okra) – 300-350 gms
2. Onion – 2 medium sized (finely chopped)
3. Green chilli – 2 (slit / chopped)
4. Ginger – ½” (finely chopped)
5. Tomato – 3 medium sized
6. Groundnut – 2 tbsp (roasted & coarsely crushed)
7. Cumin seeds – 1 tsp
8. Asafetida – a pinch
9. Turmeric powder – ½ tsp
10. Red chilli powder – 1 tsp
11. Coriander powder – 1 ½ tsp
12. Cumin powder – 1 tsp
13. Garam masala powder – ½ - 1 tsp
14. Salt to taste
15. Oil – 1 ½ - 2 tbsp
16. Fresh coriander leaves (finely chopped) – 1 tbsp
17. Oil for frying

                                     

                                      

                                      

 Method

1. Wash the bhendi and leave them in a colander for 3-4 hours so that they are dry.
2. Cut them into 1” pieces and slit them in the middle.
3. Heat oil in a pan and fry the slit bhendi pieces in oil in batches, taking care to drain them off while they are still green.
4. Sprinkle required salt, mix and set aside.
5. Finely chop the onions – I use the onion chopper for best results.
6. Remove the onions and blend the tomatoes in the same chopper.
7. Heat 1 ½ tbsp oil in a pan and add cumin seeds and asafetida.
8. When they splutter, add chopped onions and fry on medium heat till they turn light brown.
9. Add chopped ginger and slit green chilli and stir.
10. Add all turmeric, red chilli, coriander, cumin and garam masala powders and required salt and stir for a minute or two.
11. Add the tomato puree and keep stirring.
12. Add ½ tbsp more of oil and keep stirring on low heat till the oil leaves the sides.
13. Add crushed groundnuts and 1 cup of water and boil till you have a fairly thick gravy.
14. Add the fried bhendi and gently mix well.
15. Garnish with coriander leaves and serve hot with chapathis.

Tips

1. If you are planning to make okra for lunch, wash them well and place in a colander overnight / for a couple of hours so that okras dry completely before you cut them.                            
2. Don’t fry the bhendi till it changes color; it should retain its green color.
3. Add the bhendi only when the oil is hot and fry.

© Copyright 2011. Brinda Balasubramonian.