Bhindi Kurma is Okra in a tomato gravy.
Cuisine: South India
Time Required: 25 Minutes
15 Bhindi / Lady’s Finger / Okra, Chopped into ¾“ pieces
1tsp Chaat Masala
2tsp Garam Masala
1tsp Chili Powder
1tsp Saunf Powder
1tbsp Grated Jaggery
1tsp Mustard Seeds
¼ tsp Turmeric Powder
Chopped Coriander leaves for garnishing
Salt to taste
For the Masala:
½ Cup Coconut
4 Garlic Pods
1 Green Chili
2tbs Roasted and Peeled Peanuts
1tsp Roasted Sesame Seeds
Heat 2tbsp Oil and fry Bhindi until done.
Grind the ingredients for the Masala to a paste.
Heat 2tbsp Oil and add Mustard Seeds, and when they splutter, add Jeera and Turmeric Powder. Add the ground Masala and cook until the moisture evaporates.
Add Chili Powder, Garam Masala, Chaat Masala, Saunf, Jaggery, and Salt and mix well.
Add the fried Bhindi and mix well.
Remove Bhindi Kurma to a serving dish.
Serve hot with your choice of Indian Bread.