Vendakkai masala recipe, bhindi masala, okra gravy
Vendakkai masala recipe, bhindi masala, okra gravy. A delicious and healthy side made with vendakkai/bhindi and simple spices. Vendakkai masala goes well as a side to rice and rotis.
Bhindi masala or vendakkai masala is our family’s favorite provided it should have less spices. This bhindi masala takes less time to prepare and is a great side to almost any meal – rice, curd rice or rotis.
Until few years ago, I was a complete bhindi-hater. Only after my wedding, I started to like it just because Gj likes it. When he goes to grocery shopping, bhindi would be the first veggie that he would pick up.
Bhindi masala is simple, flavorful and quite simple. This dish goes very well with curd rice and rotis. I could eat this dish every week and be happy. Thankfully, the rest of my family feels the same.
I make this bhindi masala during weekdays because knowing my difficulty in balancing home and work, my family really likes to keep things simple. So for daily home cooking, making this dish would be a good idea just because you can pair it up with curd rice for lunch and with roots for dinner.
So now off to the recipe of bhindi masala.
How to make vendakkai masala or bhindi masala or okra gravy:
1. Heat a teaspoon of oil, and fry the ladies finger until it turns soft and light brown. Set aside.2. In the same pan, heat 2 teaspoon of oil. Add cloves, cinnamon, cardamom, and onions. Saute for a minute and then add ginger garlic paste.
3. When onions turn transparent, add chopped tomatoes. When tomatoes turn mushy, add green chillies, chilli powder, coriander powder, turmeric powder, amchoor powder, and garam masala powder. Stir well and cook for a minute.4. Sprinkle water and mix well. Cook until the raw smell of the powders go away.5. Add curd, cream, and salt. Simmer the flame and mix well. Cook for two to three minutes.
6. Add the fried ladies finger and coriander leaves. Cook for a minute and give a quick stir.
Now, vendakkai masala/bhindi masala/okra gravy is ready! Serve warm with rotis or as an accompaniment to rice.