Also Known As Bhindi Masala Gravy. Bhindi Masala Curry. Vendaikkai Mandi. Okra Masala. Bendakaya Masla. Vendaka Curry.

There is one vegetable with which I had this love-hate relationship. As a kid, I hated and resented okras and okra recipes at my home. But, as a grown-up adult…I have completely got warmed up for it…started even preparing tit myself. Bhindi or whole okras is a great addition to your regular meals…its so complete with richness and fiber, matched just perfect with both rice and roti. Now, having said that…I will have to share a recipe with you all, right. So…here you go, my take on this classic Indian recipe “Bhindi Masala”.
Ingredients:

• Okra whole 15(trim the ends)
• Onion paste 1 table spoon
• Ginger-garlic paste 1 spoon
• Tomato puree 1 cup
• Almonds 20, paste
• Sugar 1 spoon(optional)
• Salt
• Turmeric 1/4 spoon
• Chili powder 1 spoon
• Coriander seeds powder 1 spoon
• Garam masala 1/2 spoon
• Oil few spoons

Method:

1. In a deep wok, heat oil. Stir-fry okra in it. Maybe till it coats oil well and looses its mucilaginous nature.
2. Now add onion paste, followed by ginger-garlic paste. Fry till its raw odor is gone. Now add tomato puree plus almonds paste as well. Let it consolidate too.
3. Toss salt, turmeric, coriander seeds powder, chili and garam masala powders to it.
4. Fry till the raw odor leaves, gravy consolidates & oil shows up on top. One can add a spoon of sugar to bring the glossy color to it.
5. Serve warm with chappathis and rotis.