Bhindi Masala (Okra Curry) Without Onion or Garlic
I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Bhindi masala (okra curry) without onion or garlic
Delicious Curry in Just 30 Minutes
It's not always possible to make elaborate meals, but this bhindi masala (okra curry) is just as tasty as recipes that take far longer. Not only is it delicious and easy to make, it's also very healthy, as well. Okra is a known source of calcium, vitamins, folic acid, and fiber. It's low in calories, too.
This curry doesn't include any onion or garlic. The main ingredients in addition to okra are tomatoes, spices, and curd.
Serve this delightful side dish with roti, chapati, rice, paratha, or any other flatbreads.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
8 min | 22 min | 30 min | 4 servings |
Ingredients
- 20 tender medium-size okra, tender
- 2 small cups tomatoes, finely chopped
- 1/4 cup yogurt or thick curd
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 pinches hing powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 2 pinches amchur powder (dry mango powder)
- 1/8 teaspoon sugar (optional, to balance the taste)
- 1/2 teaspoon salt, or to taste
- 2 teaspoons coriander leaves, finely chopped
Instructions
- Wash the okra (bhindi). Place them on a cotton towel. Pat them dry. Trim off both the ends of each okra with a knife. Discard the ends.
- Cut the long okra into half and leave the short ones as is. Slit each piece until half-length. This process is mainly to cook the pieces faster and make them absorb the spices.
- Heat 1 tablespoon oil in a deep-bottomed nonstick pan. Add okra. Saute over medium heat until they are half cooked. Turn off the heat and transfer the okra onto a plate.
- In the same pan, add the remaining oil. Keep the heat at medium. Add cumin seeds and allow them to crackle. Add hing powder. Add chopped tomatoes and some salt.
- Increase the heat. Allow the tomato mixture to cook until they become mushy. To quicken cooking, lower the heat and cover the pan for 5 to 6 minutes. Stir occasionally.
- Once the tomatoes are soft and mushy, reduce the heat to a minimum. Add red chili powder, amchur powder, garam masala powder, turmeric powder, sugar, coriander powder, and the remaining salt.
- Saute the mixture for 1 minute. Add yogurt or thick curd. Continue to saute until the mixture becomes thick and a little bit dry.
- Add 1 cup of water. Mix well. Let the mixture come to a gentle boil. Add the sauteed okra. Mix well.
- Reduce the heat and cover the pan. Allow the mixture to simmer for 4 to 5 minutes. By this time, the okra should be well cooked and blended with the gravy.
- Add the chopped coriander leaves and gently mix. Turn off the heat and transfer the curry to a serving dish.
- Serve this masala with roti, chapati, rice, paratha, or any other flatbreads. This curry makes a delightful side dish for all types of meals.
Photo Guide
Step one: Wash okra and pat dry them with a cloth. Chop both ends. Cut long okra into two. Let the small okra be as is. Lightly slit them three-quarters of the way down the length.
Heat a tablespoon oil in a deep-bottomed pan. Add okra. Saute until they are halfway cooked.
When they are done, turn off the heat. Transfer the okra onto a plate.
Step two: In the same pan, add the remaining oil. Heat it. Throw in cumin seeds. Allow it to crackle. Add hing powder. Saute for 3-4 seconds.
Add finely chopped tomatoes and salt. Cook it on medium-high heat for 5-6 minutes while stirring continuously. Alternatively, you can reduce the heat and cook it by covering the pan. In this method, stir occasionally.
Cook the mixture until the tomatoes become mushy.
Step three: When the tomatoes become mushy, lower the heat to a minimum. Add turmeric powder, red chili powder, garam masala powder, amchur powder, coriander powder, sugar, and remaining salt. Saute the mixture for a minute.
Step four: Add yogurt or thick curd. Saute for two more minutes or until the mixture loses moisture and becomes thick.
Add a cup of water. Mix well and increase the heat. Allow the mixture to boil.
Step five: Reduce the heat and add okra. Stir the mixture well.
Cover the pan and simmer for 4-5 minutes. During this time, okra cooks perfectly and blends with the spices.
Add chopped coriander leaves. Mix well. Turn off the heat. Transfer the curry to a serving dish.
Serve bhindi masala with roti, chapati, paratha, rice, or any other flatbreads. This curry is a delightful side dish for any meal.
Comments
ShailaSheshadri (author) from Bengaluru on November 02, 2020:
Thanks for reading this article. Please try the recipe.
Lakshmi from Chennai on November 02, 2020:
Hi ShailaSheshadri, your recipe looks so simple and delicious.Thanks for sharing.
