Prep 15 mins
Cook 1 hr
Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. It’s the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy.
- 700 g frozen cut okra (you can also use fresh okra)
- 1⁄4 cup oil
- 1 medium onion (sliced)
- 1 tomatoes (chopped)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1⁄4 teaspoon turmeric powder
- 1⁄4 cup water
- 1 green chili pepper (optional)
- Heat oil in a pan. Fry onions in it till they turn golden brown.
- Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
- Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
- Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
- Once the oil seperates your "bhindi" is done.
- Enjoy with yogurt, roti & sliced cucumber.
A very nice dish! Favors were subtle and I think the left over were even more tasty than the first time around. Next time I make it I may toss in a fist full of chopped cilantro for some extra complexity.