BINDI CURRY | BINDI MASALA | HOW TO MAKE BINDI MASALA CURRY

Bindi curry -a flavorful rich creamy textured gravy dish made with okra. Learn how to make bindi curry with simple and easy steps. This is basically awadhi, a north Indian recipe

This is yet another simple gravy dish that goes well with chapati, pulka, roti, parota. Rich creamy texture to the gravy lended by the curd that we use. The curry tastes bit tangy because of the use of tomatoes. The use of curd and fresh cream compliments it well.

Richness of curd and fresh cream, tanginess of tomatoes and sweetness of okra, all blend together well resulting in best delicious okra dish.

Bindi curry recipe

Serves : 3

Ingredients

Okra/ bendekai / bendi - 250 gm, chopped to 1.5- 2 inch length pieces
Onion - 1  large, finely chopped
Turmeric powder - quarter tsp
Red chilli powder - half tsp
Coriander powder - half tsp
Fresh cream - 2-3 tbsp (optional)
Coriander leaves - 2 tbsp, finely chopped

To grind

Tomato - 3 medium, roughly chopped
Green chilli - 2
Ginger - 1 inch
Garlic - 5 cloves
Curd - 2 tbsp
Cinnamon stick - half inch
Cardamom - 1
Cloves - 1 or 2

Method

1. In a mixer, add tomato, ginger, garlic, green chilli and make puree without adding water
2. now add curd, cinnamon stick, cardamom, clove and grind well
3. In a frying pan/wok, bring 2 tbsp oil to heat and fry chopped okra for about 7-10 min or until okra changes it color to bit dark and looses it stickiness. Keep aside on a plate
4. in the same frying pan, bring 2 tbsp oil to heat, add chopped onion, fry till they are translucent
5. reduce the flame, add turmeric, red chilli powder and coriander powder and fry for for 5-7 seconds
6. add tomato-curd puree, mix well and let it boil on medium flame until the mixture thickens. it approximately takes 3-4 mins
7. add 3/4 cup water (for medium gravy consistency) or according to the gravy thickness you prefer. Add salt to taste
8. add fried okra, stir well and simmer it for about 6-7 min or until you get the desired consistency
9. add fresh cream, mix well and bring down from flame. add chopped coriander and serve hot with pulka , roti or chapati

Note : if you feel more tanginess add half cup milk and simmer for 2-3 min

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