For the tomato paste:
1. Tomato – 3 medium sized (finely chopped).
2. Ginger/adrak – ½ inch.
3. Garlic/lahsun – 4-5.
4. Green Chilies – 2.
5. Yogurt/Curd – 2tbsp.
6. Cloves/lavang – 2.
7. Cardamom/Elachi – 1.
8. Cinnamon – ½ inch.
9. Mace/Javitri – 1 single strand.
1. Bhendi/ Lady finger – 250 gms.
2. Onion – 2 medium sized (finely chopped).
3. Kasuri methi/dry fenugreek leaves (crushed) – ½ tspn.
4. Coriander leaves/dhania patta (chopped) – 2 tbsp.
5. Tej patta or bay leaf – 2.
6. Turmeric powder/Haldi – ¼ tspn.
7. Red chilli powder/lal mirch powder – ¼ tspn.
8. Coriander powder/dhania powder – ½ tspn.
9. Cumin powder/jeera – ½ tspn.
10. Refined Oil – 4 tbsp.
11. Salt as required.
1. Rinse 250 gms of bhindi very well in running water. Drain them completely in a strainer.
2. Wipe each bhindi with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them in a large plate or tray.
3. Chop the bhendi into medium sized pieces. Keep aside.
4. In a grinder take ¾ cup roughly chopped ripe red tomatoes, ½ inch chopped ginger, 4 to 5 chopped garlic cloves and 2 chopped green chillies.
5. Add 2 tbsp fresh full fat curd/yogurt along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single strand of mace.
6. Without adding water, grind or blend to a smooth paste. keep aside covered.
7. Heat 2 tbsp oil in a kadai or pan. Add the okra and sauté them on a low flame.
8. Stir and sauté them till they are almost cooked and lightly browned from the sides.
9. When done, remove the prepared bhendi and place them in a plate or tray.
10.In the same kadai or pan, add 2 tbsp oil. Add tej patta and fry for about 5 to 7 seconds.
11.Add the ½ cup finely chopped onion and stir well.
12.Sauté the onion till it starts turning light golden.
13.Lower the flame. Add ¼ tspn turmeric powder, ½ tspn red chilli powder, ½ tspn coriander powder and ½ tspn cumin powder.
14.Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.
15.Add the tomato paste that was prepared before and stir well.
16.On a low flame, saute till the masala paste thickens and you see oil leaving the sides.
17.Add about ½ cup water and stir very well for preparing a thick gravy.
18.Add salt as required.
19.Next, add the prepared bhendi and stir again.
20.Bring the curry to a simmer on a medium flame. Cook for about 5 to 6 minutes till the gravy get infused with the aroma and flavor of the bhendi. Don’t cook bhindi in the gravy for longer time as they becomes mushy.
21.Add ½ tspn crushed kasuri methi. If you want, you can also add 1 or 2 tbsp of low fat cream at this step.
22.Stir and then add 2 tbsp chopped coriander leaves. Stir again and switch off the stove top.
23.Serve bhindi masala gravy garnished with a few coriander leaves.