Bhindi Masala Curry

Prep Time
Cook Time
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"Bhindi means okra, and this is an okra curry. I know what you're thinking, but this is not slimy. Just make sure your okra is fresh, totally dry when you slice it, and that it cooks until it browns."

Original recipe yields 3 servings


  • Serving Size: 1 (602.3 g)
  • Calories 556.7
  • Total Fat - 23.9 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 92.5 mg
  • Sodium - 1492.7 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 16.8 g
  • Sugars - 14.4 g
  • Protein - 39.8 g
  • Calcium - 561.4 mg
  • Iron - 8.8 mg
  • Vitamin C - 68 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil in a large skillet and add chopped onion, curry leaves, chopped chillies, cumin seed and mustard seed; allow to cook about one minute or until it sputters.

Step 2

Stir in the coriander powder, amchur powder, garlic and ginger pastes and turmeric.

Step 3

Stir in the okra and pepper slices and cook, stirring, over moderate heat until the okra browns and is not slimy to the touch.

Step 4

Stir in the tomatoes and 1/2 cup water and cook until tomatoes soften and the mixture becomes a bit dry.

Step 5

Whisk together the yogurt with 1/4 cup water and quickly stir into the vegetables.

Step 6

As soon as it blends remove it from heat and serve.

Tips & Variations

No special items needed.