Lady’sfinger / Bhindi Masala is a simple gravy that can be made with easily available ingredients. There are a lot of recipes that can be made with lady’sfinger like Vendakkai pachadi, Vendakkai poriyal, Vendakkai sambar, Kurkure bhindi, Stuffed bhindi etc., This is one of the easiest gravies which we can make in less time. For the A to Z recipe Challenge, i was looking for the ingredients and was shortlisting Lemon, Lemongrass but totally forgotten about this versatile ingredient. It was my brother who suggested this vegetable. It became so easy for me since there is n number of recipes with lady’sfinger. Finally I decided to make this versatile Lady’sfinger / Bhindi Masala.
More about Lady’sfinger
Ladyfinger also called okra and bhindi in Hindi, Vendakkai in Tamil, Bendakkaya in Kannada & Telugu. This vegetable has lot of nutrients. High in vitamins, minerals, and fiber, it has many health advantages and is good for your hair and skin. Lady’sfinger contain lots of fiber and mucilage and that helps in managing the absorption of sugar in your intestine and thereby regulates your blood glucose levels.
Selecting the vegetable
While selecting the lady’sfinger select the tender ones. Usually it is selected by breaking the tail of the vegetable. If it breaks immediately, then the vegetable is selected. They taste great when cooked. Here I am giving the recipe for Lady’sfinger masala. This is served with phulka, roti or chappathi.
Please check my other North indian gravies
Cauliflower Bell pepper stir fry
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘L’, so my contribution for this month is Lady’sfinger Masala
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Lady'sfinger Masala / Bhindi Masala
Equipment
- Pan
- Mixie
Ingredients
- 250 gm Lady’sfinger (1 medium bowl )
- 2 Nos Onion medium
- 3 Nos Tomatoes medium
- 1 ladle Curd
- 15-20 Nos Cashews
- 1 tsp Ghee
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tsp Garam masala powder
- As required Salt
For Seasoning
- 1 tsp Ghee
- 1 tsp Cumin
- 1 tsp Ginger (finely chopped)
- 2 Nos Green chilli (slit lengthwise)
- 1/2 tsp Asafoetida – 1/2 tsp
Instructions
Preparatory work
- Wash the lady’sfinger well and dry it on a cloth overnight. So that all the water particles or the moisture is absorbed.
- Take three tomatoes and find it to a fine puree.
- Soak the cashews in water for half an hour in water or milk and grind it to a fine paste.
Method
- In a heavy bottomed vessel or in a kadai, add ghee, chopped lady’sfinger and saute until the vegetable is cooked or soft.
- Donot cover it with lid when the lady’sfinger is getting cooked. This will result in stickiness. So always open cook the vegetable.
- Once the vegetable is done, transfer it to a bowl and keep aside.
- In the same pan or kadai, add ghee, cumin seeds. Saute until the cumin turns light brown in colour.
- Then add the chopped ginger, green chillies, asafoetida and saute well.
- Add the finely chopped onions and saute until it is transparent and cooked.
- At this stage add turmeric powder, red chilli powder, garam masala powder and mix well.
- Cook the masala with onion until the raw smell of the masala goes off.
- At this stage add the pureed tomato and mix well.
- Add the required amount of the salt for this gravy and cook everything together well until the masala thickens.
- Then add the beatened curd, water if required and mix well keeping it in low flame.
- Finally add the ground cashew paste and mix well.
- Lady’sfinger masala or Bhindi masala is ready.
- Serve hot with Phulka or Roti or Chappathi.
Video
Notes
INSTRUCTIONS
Preparatory work
- Wash the lady’sfinger well and dry it on a cloth overnight. So that all the water particles or the moisture is absorbed.
- Take three tomatoes and find it to a fine puree.
- Soak the cashews in water for half an hour in water or milk and grind it to a fine paste.
Method
- In a heavy bottomed vessel or in a kadai, add ghee, chopped lady’sfinger and saute until the vegetable is cooked or soft.
- Donot cover it with lid when we cook the lady’sfinger. This will result in stickiness. So always open cook the vegetable.
- Once the vegetable is done, transfer it to a bowl and keep aside.
- In the same pan or kadai, add ghee, cumin seeds. Saute until the cumin turns light brown in colour.
- Then add the chopped ginger, green chillies, asafoetida and saute well.
- Add the finely chopped onions and saute until it is transparent and cooked.
- At this stage add turmeric powder, red chilli powder, garam masala powder and mix well.
- Cook the masala with onion until the raw smell of the masala goes off.
- At this stage add the pureed tomato and mix well.
- Add the required amount of the salt for this gravy and cook everything together well until the masala thickens.
- Then add the beatened curd, water if required and mix well keeping it in low flame.
- Finally add the ground cashew paste and mix well.
- Lady’sfinger masala or Bhindi masala is ready. Serve hot with Phulka or Roti or Chappathi.
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Thank you !!
The gravy looks super.. will surely make it . Nice change from the usual onion masala gravy.
Thank you Shobaji
The gravy looks really creamy and delicious. Ladyfinger is a such a delightful vegetable to have if made properly. This gravy just looks like that… I just need some jeera rice along with it…
Thank you so much
What a beautiful way to cook ladies’ finger! The gravy looks so rich and delicious. Love the ingredients you have used here. 🙂 Very unique recipe!
Thank you so much Priya…
Such a creamy and delicious looking gravy! Okra/bhindi is not a vegetable loved by kids but this curry….I am sure my kids would love to dip their rotis/parathas in this one! Awesome share for the theme dear <3
Thank you so much Vanitha
I always prepare a dry stir fry or stuffed okra curry. Never tried a gravy with okra at home. Your version with cashews and onion tomato as base looks very delicious. Bookmarking the recipe to try out soon.
Thank you so much Poonam
Lady’s finger curry looks very creamy and tempting. We usually prepare bhindi kadhi but have to try this curry out with other tomato and yogurt in it.
Thank you Mayuri ji
Bhindi in creamy masala gravy sounds so interesting and looks so delicious!! never made this way, would love to try it soon.
Thank you Swati
This bhindi masala looks so good. The gravy looks both creamy and yummy. Bookmarking your recipe because bhindi is my favourite vegetable from childhood.
Thank you so much Ankita
Wow this ladyfingers masala with cashew tomato gravy looks so inviting. Loved this rich creamy flavorful and lipsmacking curry. You made humble bhindi so gorgeous. I would love to try it sometime.
Thank you so much Sujatha didi…
I just love this creamy and rich bhindi masala. My mom makes it and this reminds me to ask her make again 🙂 Will be trying your recipe this time for bhindi masala .
Thank you Paarul…
Bhindi masala looks so creamy and flavorful. Bhindi in yogurt and cashew gravy is a great way to enjoy with roti and rice. Lovely share….
Thank you so much
Bhindi Masala was my late mother’s favourite North Indian sabzi recipe. I made it often for her (more or less your recipe). Brought back so many Sunday lunch memories with her while reading your post. I love this not only with rotis or parathas but also with some rice variety like pulao or jeera rice. Delicious Niranjana!
Nice to know that it was your mom’s favourite, Vidya. Childhood memories are always precious. I could just imbibe your feelings from your words. Thanks a ton.
Thank you Niranjana, big hug!
Bhindi masala gravy looks really creamy and delicious. I usually make a dry version of it, have not tried with onion tomato curry style. This must be so yummy, Will try this gravy style of bhindi next time.
Thank you so much Jolly
Such a simple gravy but you have made it looking so rich. It will be a welcome change from the bhindi fry that is a staple in my home. Also, it would taste great with rotis because of the gravy.
Thank you Aruna
WOW !!! love this simple gravy that can be made with easily available ingredients…… I have also prepared this kind of dish but instead of curd used cashew 😉
Thank you Sasmita…
Bhindi with curd makes such a delicious combination of thick gravy to go with phulkas and jeera rice. I always find my dahi bindi becoming a runny gravy and now learn that the cashew paste will make it thicker. thankyou
Thank you Seema…
Wow. gravy looks so creamy and delicious. cashews makes it so rich and flavorful.
Thank you so much 🙂
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