Okra or bhindi is one of the most nutritious vegetables. It is rich in potassium, Vitamin C, Vitamin A, Vitamin B6, dietary fiber, calcium, magnesium, and iron. However, if you are running out of ideas of cooking bhindi, here’s a recipe that you will love!
Ingredients: 250 gm bhindi, ½ tsp chaat masala, ¼ tsp salt, ½ tsp cumin seeds, 1 pinch hing, 1 cup of chopped onions, 1/3 cup finely chopped tomatoes, 1 ½ tsp of ginger-garlic-chilli paste, 14-15 cashews, 2 tbsp besan, ½ cup fresh curd, ¼ tsp turmeric powder, ½ tsp coriander powder, 2 cups water, 2 tbsp fresh cream, ½ tsp garam masala, ½ tsp kasuri methi, 2 tbsp chopped coriander powder, salt.
1. After cleaning the bhindis, chop off their crowns and tails and make a slit in between. Coat them in chaat masala and salt and fry them till they are just about soft and tender. Remove from the fire and set aside.
2. Grind the cashewnuts into a fine powder and set aside.
3. Whisk the curd till it reaches smooth consistency. Set aside.
4. In the same pan, add the cumin seeds and hing.
5. After the cumin seeds have crackled, add the onions and sauté till they are golden in colour.
6. Add the ginger-garlic-chili paste and sauté till the raw smell has gone. Add tomatoes.
7. Cook on low flame for about 5 minutes and then add the cashew powder.
8. Keep stirring and cooking the mixture until you see the oil separating. Add besan, turmeric and coriander powder to the mixture and stir.
9. Lower the flame and pour in the whisked curd gently. Quickly stir to prevent it from curdling.
10. Add water and salt and stir. Simmer the gravy for about 2 minutes on low flame and add the bhindi you had prepared before.
11. Cover the vessel and let the gravy simmer for 5-10 minutes on low flame.
12. Sprinkle the garam masala, kasuri methi and stir. Add fresh cream and mix well.
Serve garnished with chopped coriander leaves. Serve it to your child with chapatis or rotis or rice.