Bhindi masala gravy with no onion and no garlic Recipe

Cooking Directions

• STEP 1.Wash and dry the okra thoroughly. Trim the ends and cut them into small pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, asafoetida, and dry spices like turmeric powder, red chili powder, and coriander powder.
• STEP 3.Add the chopped okra and sauté for a few minutes until they are slightly cooked and crispy.
• STEP 4.In a separate bowl, mix tomato puree, ginger paste, and green chili paste. Add this mixture to the pan and cook for a few more minutes.
• STEP 5.Add salt and water to adjust the consistency of the gravy. Cover the pan and let it simmer for 10-15 minutes until the okra is fully cooked and the flavors are well blended.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to dry the okra completely before cutting to avoid any sliminess.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a richer gravy, you can add cashew paste or coconut milk.
• To enhance the flavor, you can also add a pinch of garam masala powder at the end.

Storage and Serving

• Leftover bhindi masala gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve the bhindi masala gravy hot with steamed rice, jeera rice, or roti.