Lets be clearly understood…..Ladies Fingers – Okra – Bhinda Masala

Okra commonly known as Ladies Fingers due to their long elegant appearance . A fuzzy seed pod that originates from West Africa and the South Asian continents.

I have always loved this vegetable and decided that today I am going to cook it like my mother used to.

Okra also know as ladies' fingers, bhindi, bamia, ochro or gumbo in any english speaking countries

  • Select 25 brightly colored green pods that are firm to touch with slight textured furry fuzz on them- make sure they are not bruised.
  • Wash the Okra and pat dry them on a clean cloth.
  • Cut them into 5 cm pieces – the Okra can be cut in many way  such as slit down the middle or cut into floral circles.
  • brightly colored green pods that are firm and sport a pale peach-like fuzz.
  • Fry in 2 tbs oil  – this frying helps get rid of the stickiness Okra produces. If the stickiness remains the curry will be one big lump.
  • Once light golden brown remove Okra from frying pan.

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  • In the left over oil fry sliced onions ,cumin seeds  and 1 green chilli until onions are golden brown

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  • To this add 2 tsp ginger/garlic paste – braise for a while and then add the remaining spices
  • Salt to taste, red chillie powder, coriander/cumin powder & turmeric powder.

image1 (1)          image3 (1)

  • Cook this masala until it’s all blended into a fine paste.
  • Add the fried Okra to this
  •                                                                                                                                                                                                                                                                                                                                                                      image3                      image1Cook until desired consistency needed – this is suppose to be a semi dry  to almost dry curry , so the choice is your’s how you wish end                                                                                    cooking time.
  • For Variation to this you can add 2 tbsp yoghurt and cook a little while longer.
  • Serve with fresh chappati’s or as a side dish .


Bon Appetite

Ms Safirah Irani



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