Kadai Bhindi Curry

Kadai Bhindi Curry is a vibrant and flavorful Indian dish made with tender okra sautéed in a spicy tomato-onion gravy, perfect for a comforting dinner. This dairy-free curry is rich in spices, making it both aromatic and delicious.

Ingredients

• Okra - 300 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 large, pureed
• Green chili - 1, slit
• Ginger - 1 inch, grated
• Garlic - 3 cloves, minced
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Oil - 2 tablespoons
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Wash the okra thoroughly, pat dry, and cut off the ends. Slice them into 1-inch pieces.
2. Heat the oil in a kadai or deep pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Stir in the grated ginger, minced garlic, and green chili. Sauté for another minute until fragrant.
5. Add the pureed tomato and cook until the oil begins to separate from the mixture.
6. Sprinkle in the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
7. Add the sliced okra to the pan, stirring gently to coat them in the spice mixture.
8. Cover and cook on low heat for about 10-12 minutes, stirring occasionally, until the okra is tender but not mushy.
9. Once cooked, sprinkle garam masala over the curry and mix gently.
10. Garnish with fresh coriander leaves and serve hot with roti or rice.

Nutrition

• Calories: 170
• Protein: 4 g
• Carbs: 25 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding in digestion.
• High in vitamins A and C, promoting immunity and skin health.

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