Quick, creamy and flavorful Bhindi/ Okra Curry
- Tomatoes – 2 medium
Cashews – 10 no
Oil – 2 Tbsp + 2 Tbsp
Lady Fingers/ Okra (wash, pat dry, trim the ends, cut into 1 1/2 inch pieces – 300 gms
Capsicum (cut into bite size pieces) – 1/4 cup
Carom Seeds/ Ajwain – 3/4 tsp
Ginger and Garlic (crushed) – 1 tsp
Onion(finely chopped) – 1/2 Cup
Kashmiri Chilli Powder – 2 tsp
Garam Masala Powder – 1/2 tsp
Salt – 3/4 tsp or to taste
Sugar – 1 tsp or to taste
Green Chillies (slit) – 3 no or to taste
Water – 1 Cup approx (adjust depending on how you like the gravy)
- Blend tomatoes and cashews to a smooth paste, keep on a side.
Heat 2 Tbsp of oil in a wide pan, when the oil is nice and hot, add Lady fingers followed by capsicum.
Fry till tender and nicely cooked.Keep them aside.
Heat 2 Tbsp of oil in a nother pan for gravy. When the oil is hot, add carom seeds/ ajwain. They should sizzle right away.
Add crushed ginger and garlic. Fry for few seconds.
Add onions and cook till golden brown. This takes four to five mins on medium heat.
Now add kashmiri chilli powder, garam masala powder and the ground tomato cashew paste.
Cook the paste with the lid until oil oozes out from thee sides.
Add salt, sugar, green chillies and 1 cup of water.
Bring the mixture to a boil and add fried lady fingers and capsicum.
Cook on low heat for 2 mins. Serve hot with soft phulkas/ rotis, naan.