Chopped Okra (Bendakaya) : 1 cup
Chopped Onion : 3/4 cup
Dried Red Chillies :4 or 5
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp
Curry Leaves : 1 sprig
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp
How to make Bendakaya Ulli Kaaram Curry
. Wash and dry the okra, chop them into pieces and set aside.
. Peel and chop the onions into small pieces. Heat a teaspoon of oil in a pan.
. Add and fry the chopped onions till they get golden color. Now add the red chillies and fry for a few seconds.
. Turn off the heat and allow it to cool. Grind the fried onions and red chillies into a paste and set aside.
. Heat two teaspoons of oil in a pan and add the mustard seeds, urad dal and chana dal and let them splutter.
. When the seeds stop popping, add the curry leaves, chopped okra and turmeric powder and mix well.
. Fry for a few minutes and cover with a lid. Let them cook on a low flame, stirring occasionally.
. When it’s done, add the onion mixture and salt and fry for a few minutes.
. Switch off the flame and serve with hot steamed rice .
30 to 35 – Tender Okra/Bhindi
1 Large – Potato
1 Large – Onion
3 – Green Chilies
2 tbsp – Oil
1 tsp – Cumin Seeds
1/2 tsp – Red Chili Powder
1 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
2 tbsp – Chopped Coriander Leaves
. Wash, pat dry well, cut both ends of okra and chop okra in to 1/4 inch pieces, spread on a large plate or towel until needed. Peel, wash and dice potato, onion, chop green chilies and cilantro.
. Heat oil in a pan or wok, add cumin seeds and allow it to splutter, Add green chilies, onion and sauté until light brown and soft.
. Add potato and fry in medium to slow to medium flame for 3-4 or potato is half done with regular stirring.
. Add bhindi (okra), sauté for 3-4 mins in medium flame with stirring until okra becomes tender and half cooked.
. Add red chili powder, coriander powder, turmeric powder mix well and cook until both veggies gets cooked around 6-8 minutes in slow to medium flame, okra and potato starts to get crispy.
. Add salt and mix well, cook for 2 minutes in medium flame, add coriander leaves mix well and off flame.
. Cover the pan (don’t close fully) and let it stand for 10 mins before serving.
. Serve hot, warm or at room temperature with roti, paratha or serve with rice-dal or with rasam.
1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces
2 medium sized onions, finely chopped onions
1 tomato finely chopped
2 green chillis, slit lengthwise
10 curry leaves
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
1/4 tsp turmeric pwd
1 tsp jaggery, grated (adjust)
small lemon sized tamarind, extract pulp
salt to taste
coriander leaves for garnish (optional)
1 tbsp oil
1/2 tsp mustard seeds
big pinch methi seeds/menthulu/fenugreek seeds
few curry leaves
. Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.
. Add the chopped onions and green chillis and saute for a minute.
. Add the okra pieces and salt and combine.
. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.
. Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well.
. Add the chopped tomatoes and cook further for another 4-5 mts.
. Add the grated jaggery and tamarind pulp along with approx three cups of water.
. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.
. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
. Once cooked, garnish with coriander leaves and serve hot with steamed rice.
Oil – 1 tablespoon + 1 tablespoon
Okra (Bhindi) – 150 grams or 1 ½ cups sliced
Cumin seeds – ½ teaspoon
Ginger paste or freshly grated – 1 teaspoon
Green chili – 1, chopped finely
Capsicum (Shimla mirch) – 150 grams or 1 cup, cut into strips
Coconut (fresh or frozen) – 2 tablespoons, grated
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – ½ teaspoon
Water – 1 tablespoon, to sprinkle over masala
Cilantro or coriander leaves – 2 tablespoons, chopped finely
. First clean the okra. Wash or rinse them well. If you have enough time then let it drain and let them dry out completely. If I have planned to make okra recipe ahead of time, I wash them 2 hours before making and so meantime they will dry out. If you are in rush, wipe them using kitchen towel or paper napkin. Okra should be completely dry to avoid the stickiness afterwards.
. Cut the both ends (head and tail part) and discard. Slice them into 1 inch long pieces.
. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced bhindi and little salt.
. Stir and let it cook.
. As it gets cooked, it will become darker in color and will shrink in size. It took me 12-14 minutes.
. Remove it to a plate and keep it aside.
. In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
. Then add chopped green chili and ginger paste.
. Saute for a minute.
. Then add capsicum and grated coconut.
. Mix well.
. Cook till capsicum gets cooked. By this time coconut will also get some brown color. It will take only 5-6 minutes.
. Then add red chili powder, coriander powder, turmeric powder and salt. Be careful while adding salt because we already added it to the bhindi.
. Mix well, and sprinkle about a tablespoon of water. So spices do not burn. Cook for a minute.
. Add cooked okra.
. Mix well and cook for 2 minutes or till the okra gets heat up.
. Finally add lots of chopped coriander leaves. Please do not skip it, it makes it more flavorful.
. Mix well and turn off the stove.
. Bhindi capsicum sabji is ready to serve with roti.
4 cups (bhindi) ladies finger, cut 1/2″ pieces
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
3 whole dry kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 cup chopped onions
1 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 cup fresh curds (dahi)
3 tbsp oil
salt to taste
To be ground into a paste
1/2 cup freshly grated coconut
2 tbsp broken cashew nuts (kaju)
. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
. Add the onions and sauté until it is golden in colour.
. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
. Add 1¼ cups of water to the curds, beat well and add it to the mixture.
. Add the sautéed bhindi and cook for a few minutes.
. Serve hot.
200 gm ladyfinger
250 gm curd
3 to 4 green chilies
Salt to taste
10 curry leaves
1 small cup fresh grated coconut
Oil for frying
. Cut the ladyfinger into small roundels.
. Make a paste with fresh coconut and green chilies, keep it aside.
. In a pan heat oil and fry the ladyfingers till crispy, remove excess oil from the pan, pour a little bit of water, add salt and cook the fried ladyfingers till soft.
. Mix the coconut green chilies paste with beaten curd.
. Pour this paste to the cooked ladyfinger and simmer for few minutes on a very low flame.
. See that the curd does not curdle. When done, add the curry leaves and remove from fire.
. This can be served with rice or with rotis.
250 gm bhindi (cut into long strip)
Oil for frying
½ tsp Turmeric powder
1 tsp Cumin coriander powder
2 tsp Red chilli powder
Pinch of Asafoetida
Salt to taste
2 tsp Sugar powder (optional)
½ tsp Chat masala
½ tsp Amchur powder
1 tsp Garam masala
1 tbsp Besan
. Cut bhindi into a long strip and keep aside.
. Sprinkle all spices on it and mix with spoon.
. Now Sprinkle besan and mix well.
. Keep aside for 40-45 minutes.
. Heat oil in a pan and fry it.
. Fry till it appears crispy.
. Serve with kadhi and chapatti.
for the tomato paste:
3 medium ripe red tomatoes or 150 grams or ¾ cup roughly chopped tomatoes
½ inch ginger/adrak
4 to 5 garlic/lahsun
1 to 2 green chilies/hari mirch
2 tbsp yogurt/dahi/curd
1 green cardamom/choti elachi
½ inch cinnamon/dal chini
1 single strand of mace/javitri
250 grams bhindi/okra/lady finger
1 large onion or 2 medium onions or 100 grams onions or ½ cup finely chopped onions
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
1 small to medium tej patta or bay leaf
¼ tsp turmeric powder/haldi
½ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for sauteing bhindi
2 tbsp oil for making gravy
salt as required
How to make bhindi masala gravy :
. first rinse 250 grams okra/bhindi very well in running water a few times. then drain them completely in a strainer or colander.
. wipe each okra with a kitchen napkin. there should be no moisture on them. you can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
. chop the okra into 1.5 to 2.5 inch pieces. keep aside.
. in a grinder or blender jar, take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 1 or 2 green chilies, chopped.
. add 2 tbsp fresh full fat curd/dahi/yogurt along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.
. without adding water, grind or blend to a smooth paste. keep aside covered.
. heat 2 tbsp oil in a kadai or pan. add the okra and saute them on a low flame.
. stir and saute them till they are almost cooked, shrinked and lightly browned from the sides.
. when done remove the sauteed okra and place them in a plate or tray.
preparing the gravy:
. in the same kadai or pan, add 2 tbsp oil. add tej patta and fry for about 5 to 7 seconds.
. add the ½ cup finely chopped onions.
. saute the onions till they start to turn light golden.
. lower the flame. then add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder.
. stir the spice powders quickly. you can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.
. add the tomato- curd paste that we made before. be careful while adding ground paste as it splutters.
. on a low flame saute till the masala paste thickens and you see oil leaving the sides.
. add about ¾ cup water and stir very well. you can also add ½ to ⅔ cup water for a thick gravy or ¾ cup water for medium gravy
. season with salt as required.
. add the sauteed okra. stir again.
. bring the curry to a simmer on a medium flame. cook for about 5 to 6 minutes till the gravy get infused with the aroma and flavor of the okra. don’t cook bhindi in the gravy for longer time as then they become mushy.
. add ½ tsp kasuri methi, crushed. if you want, you can also add 1 or 2 tbsp of low fat cream at this step.
. stir and then add 2 tbsp chopped coriander leaves. stir again and switch off the stove top.
. serve bhindi masala gravy garnished with a few coriander leaves or straightaway with chapatis or parathas.
200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
½ inch ginger and 2-3 garlic, crushed or made to a paste in a mortar-pestle or ½ or ¾ ginger-garlic paste
1 tsp coriander powder/dhania powder
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
½ tsp amchur powder/dry mango powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
1 tsp kasuri methi/dry fenugreek leaves crushed (optional)
How to make bhindi masala recipe:
.Rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
. Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
. Heat 2 tbsp oil in a kadai/wok or pan.
. add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
. taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
. all the oil will be used up. so add 1 tbsp oil to the same pan.
. add chopped onions and fry till they become translucent.
. add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
. add the chopped tomatoes and saute till the tomatoes are soft and mushy.
. if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
. all the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
. add all the dry spice powders one by one.
. stir well and saute for a minute.
. add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
. cook for 2-3 minutes. stir in between.
. serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.