Okra/lady’s finger or bhindi korma.
Bored of regular bhindi or okra fry or masala stir fry? Try this restaurant style rich, spicy, aromatic and delicious gravy of okra.
You can also make it as a party side dish. Everyone will enjoy the finger licking taste of this bhindi korma. Cashew, almond and melon seeds gives the gravy rich taste and texture. And whole spices makes it flavourful.
You may like some more korma recipes on this blog.
3. Egg korma
And get two more okra recipes here.
Okra can double as a nutritional powerhouse filled with vitamins, minerals, and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.
A single cup of raw okra has a little over 30 calories, about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This makes okra a nutrition hero and a very available food when it comes to our health.
Whether you consume okra stewed, boiled, fried, or even in pickled form, you can reap the health benefits of this little green vegetable any time of the year. Here’s how:
1. Alleviates Asthma
2. Lowers Cholesterol
3. Manages Diabetes
4. Boosts Immune System
5. Prevents Kidney Disease
6. Promotes Healthy Pregnancy
Read more about health benefits of okra here.
To make this lip-smacking korma you can fry the okra and make masala previously. For masala fry chopped onion, garlic, ginger, cardamom, cinnamon, cloves, soaked cashews, almond and melon seeds. Let it cool down and grind to make smooth paste.
I have used cashews and almond both 1 tablespoon each. But if you want you can use 2 tablespoon only cashews or almond.
You can use any fried vegetable, eggs, chicken in this gravy instead of okra.
Bhindi/okra or lady’s finger – 250 gram
Tomato – 2, chopped
Onion – 2, sliced
Garlic – 3 – 4, chopped
Ginger – 1/2 inch piece, chopped
Green cardamom – 3
Cinnamon – 1/2 inch piece
Cloves – 3
Melon seeds – 2 tablespoon
Cashew nuts – 1 tablespoon
Almond – 1 tablespoon
Salt to taste
Cumin powder – 1 & 1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 tablespoon
Green chilli – 2, slit
Coconut milk – 1 cup
Water – 1 cup
Oil – 4 tablespoon + to fry okra
1. Soak almond, cashews and melon seeds in hot water. Peel the almonds when cool and drain the water. You can use 2 tablespoon only almond or cashew nuts.
2. Rinse bhindi or okra well. Drain the water and spread on a plate.
3. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole. Or if using large size make them half.
4. Heat sufficient oil and fry all the bhindi or okra till light brown and keep aside.
5. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, onion, garlic and ginger.
6. When onions starts to change it’s colour add the tomatoes. Saute till tomatoes becomes mushy. Now add soaked almond, cashews and melon seeds. Mix well and switch off the heat.
7. When it cool down grind to make a smooth paste.
8. Heat 2 tablespoon oil again. Add the ground paste, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.
9. Add coconut milk, water and 2 slit green chilli. Mix well. When it starts to boil reduce the heat.
10. Cook on simmer for 10 minutes. Stir in between.
11. Add fried bhindi or okra. Mix and cook on simmer for 10 minutes more.
12. Your delicious okra or bhindi korma is ready. You can add 1 – 2 tablespoon fresh cream at the end if you like.
13. Serve with steamed rice, pulao, jeera rice, fried rice, roti, paratha, puri or any bread.
1. You can air fry the okra instead of deep frying.
2. Add slit green chilli more or less according to your taste.
3. You can use any fried vegetable, eggs or chicken in this gravy instead of okra or bhindi.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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