Categories: bhindi, gravy

Ingredients

• 3 cups Bhindi/Okra, washed, dried and cut into small pieces
• 8 shallots, sliced fine (or use 1 large onion)
• 2 tomatoes, finely chopped (or 1 tbsp tomato paste)
• 1 tsp ginger garlic Paste
• A pinch of sugar (optional)
• 1 cup yogurt, beaten
• 1 tbsp grated coconut, fresh/frozen
• 8 cashew nuts, soaked in warm milk for at least 10 mins
• A generous pinch of kasuri methi / dried fenugreek leaves
• 1 tsp garam masala
• 1/2 -1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp amchur / dry mango powder
• 1 tsp coriander powder / malli podi
• 1 tbsp oil
• Salt to taste
• For Tempering:
• 1 tsp Mustard Seeds
• 1/2 tsp Jeera/Cumin Seeds
• 1 tsp Urad Dal/Split Black Lentils
• 2-3 Dry Red Chillies, halved
• A Pinch of Hing/Asafoetida
• Few Curry Leaves
• 1 tbsp Oil

Directions

1. Sia’s tip: Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. I did this and it worked!

2. Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.

3. Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Set aside.

4. Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till the dal turns golden brown in colour.

5. Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute. Add all the dry masalas – garam masala, red chilli powder, amchur, turmeric and coriander powder – along with kasuri methi and fry for a minute in sim.

6. Mix in finely chopped tomatoes (if using) and sauté till they turn pulpy and release their juice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.

7. Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes

8. Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.

9. Done! Serve with rotis or any mixed rice.

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