Bhindi Masala Gravy

How to Prepare

1. Wash and pat dry 2 kg of bhindi (okra). Trim the ends and cut into 1-inch pieces.
2. Heat 4 tablespoons of oil in a large kadai over medium heat. Add the chopped bhindi and fry until slightly crisp (about 8-10 minutes). Remove and set aside.
3. In the same kadai, add 2 tablespoons of oil. Add 2 teaspoons of cumin seeds and let them splutter.
4. Add 4 finely chopped onions and sauté until golden brown (about 5-7 minutes).
5. Add 2 tablespoons of ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
6. Add 6 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy (about 5 minutes).
7. Add the ground spice paste (from pre-processing) and mix well. Cook for 3-4 minutes.
8. Add 1 cup of whisked curd gradually, stirring continuously to avoid curdling. Cook for 2 minutes.
9. Add 2 cups of water to adjust the gravy consistency. Bring to a boil.
10. Add the fried bhindi, salt to taste, and 2 teaspoons of garam masala. Mix well and simmer for 5 minutes.
11. Garnish with chopped coriander leaves and serve hot with roti or rice.