Indian
Bhindi Masala with Curd
$1
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
150Calories
4gProtein
9gFat
12gCarbs
4gSugar
4gFiber
350mgSodium
5mgChol
2gSat Fat
300mgPotassium
80mgCalcium
1.2mgIron
0.1mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
nut-free
Instructions
1
Wash, dry, and chop the bhindi (okra) into bite-sized pieces.
2
Heat oil in a pan and fry the bhindi with turmeric powder, red chilli powder, and salt until crispy and cooked through. Remove and set aside.
3
In the same pan, sauté finely chopped onion until translucent.
4
Add chopped tomato and cook until soft and mushy to form the masala base.
5
In a bowl, whisk curd with red chilli powder, turmeric powder, garam masala, and salt until smooth.
6
Lower the heat and add the curd masala mixture to the onion-tomato base, stirring continuously to prevent curdling.
7
Cook for a few minutes until the curd masala thickens slightly.
8
Add the fried bhindi back into the curry and mix gently to coat.
9
Simmer for 2-3 minutes on low heat, then turn off the flame.
10
Serve hot with chapati.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 125 g125 g bhindi (okra)
- 1-1 1/2 tbsp oil
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chilli powder
- to taste salt
- 11 medium, finely chopped onion
- 11 medium, finely chopped tomato
- 1/2 cup1/2 cup curd (yogurt)
- 1/2 tsp1/2 tsp red chilli powder
- 1/4 tsp1/4 tsp turmeric powder
- 1/4 tsp1/4 tsp garam masala
- to taste salt
