Okra Curry Recipe – Authentic Bhindi Masala with Tamarind & Spice

Last Updated on 2 months by Neha Deshmukh

Okra Curry Recipe – Authentic Bhindi Masala with Tamarind & Spice

Hey everyone! If you’re anything like me, you’ve probably wrestled with okra – trying to get it just right without ending up with a slimy mess. Well, I’m here to tell you, it is possible! This Bhindi Masala, with its tangy tamarind and beautiful spice blend, is a family favourite and a dish I first perfected when I was trying to recreate my grandmother’s flavours. It’s a little different from your standard okra curry, and trust me, it’s worth the extra step.

Why You’ll Love This Recipe

This isn’t just any okra curry. It’s a flavour explosion! The tamarind adds a lovely tanginess that cuts through the richness, while the spices create a warm, comforting base. Plus, the South Indian-inspired tempering with coconut oil and mustard seeds takes it to another level. It’s relatively easy to make, perfect for a weeknight dinner, and guaranteed to impress.

Ingredients

Here’s what you’ll need to make this delicious Okra Curry:

• 400 gms ladysfinger (okra)
• 1 tbsp oil
• 1 large onion (sliced)
• 1 tomato (chopped)
• 3 green chillies (slit)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 1 tsp Kashmiri chilli powder
• Salt to taste
• 1 lime-sized tamarind (soaked in 1 cup hot water)
• 1 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Chilli Powder: Don’t skip this! It’s not about the heat, it’s about the colour. It gives the curry a gorgeous, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores, or online.
• Tamarind: This is the secret weapon. It adds a wonderful tang that balances the spices beautifully. Soaking and straining the pulp gives you the smoothest flavour, but I’ll cover substitutions in the FAQs.
• Coconut Oil: Using coconut oil for the tempering is a nod to South Indian cooking. It adds a subtle sweetness and aroma that really elevates the dish. If you don’t have it, you can use vegetable oil, but coconut oil is highly recommended!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your okra (ladysfinger). Chop it into medium-sized pieces – about 1-2 inches long. Now, here’s a trick: shallow fry the okra in oil until the slimy texture reduces. This is key to getting rid of the stickiness! Set it aside once it’s lightly browned.
2. In a saucepan, heat a little more oil. Add the sliced onion and cook until softened and golden brown. Then, add the chopped tomato and slit green chillies. Cook until the tomatoes are nice and mushy.
3. Stir in the ginger-garlic paste, turmeric powder, red chilli powder, and Kashmiri chilli powder. Cook for a minute or two, until fragrant. Don’t forget to add salt to taste!
4. Now, pour in 1 cup of water and let the mixture simmer until everything is well combined and softened – about 5-7 minutes.
5. Strain the tamarind pulp into the saucepan, discarding the seeds and fibres. Simmer for another 5-7 minutes, allowing the tamarind flavour to infuse the curry.
6. Add the fried okra to the curry and cook for about 5 minutes, stirring gently, so the flavours blend beautifully.
7. Finally, let’s do the tempering! Heat coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this fragrant tempering over the curry.

Expert Tips

• Don’t overcrowd the pan when frying the okra. Work in batches if necessary to ensure it gets crispy.
• Taste as you go! Adjust the salt and chilli powder to your liking.
• A little patience goes a long way. Allowing the flavours to simmer and meld together is what makes this curry so delicious.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations – Maharashtra Style: My friend, Priya, from Maharashtra, adds a handful of roasted peanuts to her Bhindi Masala. It adds a lovely crunch and nutty flavour!
• Festival Adaptations – Onam Sadya: In Kerala, a similar okra curry (often without tamarind) is a staple in the Onam Sadya feast.

Serving Suggestions

This Okra Curry is best served warm with a big bowl of fluffy steamed rice. It also pairs wonderfully with roti or paratha. A side of cooling raita (yogurt dip) is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually gets better the next day!

FAQs

Let’s answer some common questions:

• What type of okra is best for this recipe? Smaller, tender okra is ideal. The larger ones can be a bit tougher and more fibrous.
• How can I reduce the sliminess of the okra? Frying the okra as described in the recipe is the most effective way. Also, avoid stirring it too much while it’s cooking.
• Can I use tamarind paste instead of soaking and straining the pulp? Yes, you can! Use about 2-3 tablespoons of tamarind paste and adjust to taste.
• What is Kashmiri chilli powder and why is it used? It’s a type of chilli powder from Kashmir, known for its vibrant red colour and mild heat. It’s used primarily for colour and flavour.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will develop even more. Just reheat gently before serving.

Enjoy this delicious and authentic Okra Curry! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!