This curried okra recipe, or bhindi masala, is a simple semi-dry curry featuring fried okra in a fragrantly-spiced tomato-based sauce.
It is also called lady’s finger or ochro. Although okra is typically used as a thickening agent for soups and stews, it is very versatile. It can be baked, grilled, deep-fried, stir-fried, steamed or boiled. Okra has a mild taste and its interior is slimy and fibrous with tiny pods that pack an impressive amount of nutrients. Its health benefits include aiding in weight loss, lowering blood sugar and cholesterol levels, alleviating asthma, boosting the immune system, preventing kidney disease, supporting the overall health of eyes, skin, and bones, and promoting better brain function and healthy pregnancy.
Since many people do not find the slimy fluid appealing, The following tips may help to make Okra not slimy: For reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking. Finally, you can pre-cook okra very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.
- 1 1/2 lb fresh okra sliced. ( can use frozen)
- 1/4 c oil
- 1 Med. Onion sliced
- 1 med tomato chopped
- 1 tsp fresh ginger grated
- 1 clove garlic chopped fine
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 c water
- 1 green chili pepper (optional)
- 1/4 c chopped fresh cilantro (optional)
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