Hyderabadi Bhindi masala
Simple and delicious curry with Okra - Side dish for roti/rice
Servings: 3
Ingredients
- 250 gms Okra | Bhindi
- 1.5 tbsp oil
- 1 tsp cumin seeds
- Few curry leaves
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp curd
- Coriander leaves to garnish
To grind
- 7-8 cashew nuts
- 3 tbsp coconut
Instructions
- Wash and pat dry the ladies finger | bhindi
- Trim the sides and cut them into thin slices.
- Grind the cashew nuts and coconut into a fine paste.
- In a pan add 1 tbsp of oil and add the slit ladies finger.
- Cook this for 10 minutes on low-medium flame.
- Once done take out and keep this aside.
- In the pan add ½ tbsp of oil and add the cumin seeds and curry leaves.
- Once the cumin seeds start to crackle add the finely chopped onions.
- Saute till translucent.
- Now add the finely chopped tomatoes.
- Cook till mushy.
- Now add the red chili powder, coriander powder, and turmeric powder.
- Mix well and now add the curd.
- Blend this well in the onion-tomato mixture.
- Now add the coconut cashew paste.
- Mix this well and add the cooked bhindis.
- Mix well evenly.
- It will be in a semi-gravy texture.
- Switch off the flame and garnish with coriander leaves.
- Serve with roti, naan, parotta or rice
Notes
Notes:
1. Ensure the bhindis are cooked well without any sliminess. 2. Hyderabadi Okra masala goes well with rasam and rice too.
1. Ensure the bhindis are cooked well without any sliminess. 2. Hyderabadi Okra masala goes well with rasam and rice too.
