Indian-style Okra curry recipe {Bhindi Masala Gravy}

This Indian-style Bhindi Curry (Okra Curry) recipe is an easy, slime-free stir fry of fresh okra with onions and tomatoes that has a mild, soft heat and a warm earthy aroma. 

This delicious okra curry recipe changed my mind about okra - and I am sure it will make an okra-liever out of you, too. A great gluten free and vegan side dish!

Discovering how to love okra curry 

To say that I was disappointed when I first tried making an okra curry at home would be a gross overstatement. 

I was so excited when I picked up fresh okra at the market near my house in Winnipeg, sorting through the freezers of my local Indian store to find what looked like the best frozen okra brand. I came home, pulled out an okra recipe from the Internet, got to work… And ended up an hour later with a gooey, slimy mess. No one could eat my Indian okra curry, myself included, and to the bin it went.

Then I went to visit my childhood friend Einav in her house in Israel for the weekend, and my mind was completely changed about okra, or bhindi, curry.

Einav, whose family came from Pura and Bombai, has been eating okra since she was a wee baby - and she knows the best ways to transform this vegetable into an incredibly bindi masala gravy.

First, I got to accompany Einav and her children as they picked the fresh okra from their own garden, little voices rising over each other about who would get to clip it from the vine. 

Then, I watched her fingers deftly handle the okra as she diced it into rings as thin as a leaf, her eyes never straying far from her children. 

She spoke to me as she prepared the bhindi masala curry, telling me about how she learned to make this from her father’s girlfriend, learning new tips and tricks over the years for how to cook okra and how to season it so it best accentuates its natural flavors. 

And once I tried her fresh okra curry (also called bhindi masala gravy), I was hooked on this okra recipe. 

What is Okra?

The vegetable we know as okra, also known as bhindi, gumbo or lady’s finger, comes from a flowering plant - and the part we eat is actually an edible seed pod. How cool is that?!

Originally cultivated in Ethiopia, today okra is grown and eaten throughout the world - but it is especially popular in India, Pakistan, and across the African continent. 

It is also common in the Southern United States, where it came from Creole and African cuisines. 

I have tried several okra recipes, including Indian bhindi recipes, but this Indian okra recipe quickly became my favorite - mainly because it does away with the characteristic slime that’s often associated with okra!

The health benefits of okra

This Indian okra recipe is going to turn you into an okra lover - and trust me when I say that it’s a good thing!

Okra has a host of nutritional benefits. It is:

• High in Magnesium, Folate, Vitamin K and Vitamin C, which help overall immunity and blood clotting.
• Low in calories and carbs - but contains protein!
• High in antioxidants, and thus helps lower the risk of heart disease. 
• For all of its nutritional benefits, okra is great for pregnant women!

Why I love this okra recipe

You want to try this Indian okra recipe, also known as ladies finger curry, if you want a recipe that is:

• Authentic Indian recipe - taught to me by Einav, who has been cooking this bindi masala for years!
• Easy to make - no special ingredients, no frills.
• Healthy 
• 4 basic ingredients (and a few optional garnishes)
• Vegan
• Gluten-free
• Tasty
• Freezer-friendly - once cooked, you can freeze your okra curry as much as you want!
• Keto
• Teaches you how to cook okra without slime

How to cook okra that is not slimy

A lot of people are afraid to try okra because of the slime - but Einav taught me several tips and tricks on how to do away with it!

To cook okra without slime, you need to:

• Choose fresh, small okra - the small pods have less seeds and therefore produce less slime. Go for small, tight and firm pods of okra that have no blemishes - and stay away from frozen okra!
• Wash okra well, but dry it completely before frying - moisture draws out more moisture. So if you put wet okra in a pan, it’s going to draw out more slime. Dry your okra well, and continue to…
• Cook okra dry - without additional moisture from water or even oil.
• Never cover the pan with the okra - this will create a “sauna” and draw out more moisture, ie slime, from your okra.
• Use medium heat when frying okra - low and slow cooking will draw out the slime. Medium to high heat is best for bhindi masala gravy. However, higher heat doesn’t mean you need to rush through the cooking process.
• Cook your okra until no slime comes out anymore - take your time cooking this okra recipe. When you see that no moisture comes out of the okra anymore, that’s when it is time to proceed.

INGREDIENTS YOU NEED to cook this Bhindi Curry Okra Recipe

You need the following ingredients to make my Indian okra curry recipe:

• Fresh okra - make sure you choose small sized, firm okra
• Onion - choose 1 large onion, or 2 small ones
• Ginger powder - or fresh ginger, whatever you have on hand
• Turmeric - you may be tempted to skip this, but it mostly adds color
• Garam masala - known as the “King Mix” in Indian recipes, this is a finishing spice mix that really lends a ton of flavor. If you cannot find garam masala, substitute it with ground cumin seeds and coriander powder.
• Fresh tomatoes

See recipe card for exact quantities

Equipment

• Oven
• Non-stick pan

How to make the best Indian okra recipe

Dice the onions finely.

Add them to a large nonstick pan, along with 2 tablespoons of oil. Fry onion until golden, about 10 minutes.

Cut the okra into thin rings - this helps cook it faster and better.

Add the okra, fry on medium heat until the okra is less sticky and crispy and brown (this may take 10-15 minutes). Season it with salt.

Add the spices: ginger powder, turmeric and garam masala.

Add 2 fresh chopped tomatoes and mix. Cook for 5 minutes, and serve this bhindi masala gravy hot.

Storage 

This okra recipe will keep in the fridge for 4 days.

Top Tips

• Cut the okra thinly, into ½-inch slices. This helps it cook faster.
• Season the okra with salt while cooking.
• Choose fresh okra whenever possible! 
• Use a nonstick pan to cut on the sticking and the time everything needs to cook.

Variations

Here are some variations you can do on this Indian okra recipe:

• Add red chili powder or green chilli if you like more heat in your curries (add them at the seasoning stage).
• Add coconut milk or cream along with the tomatoes, to produce a more korma-like ladies finger curry.
• If you cannot find garam masala, you can add ⅛ teaspoon ground cumin seeds and ⅛ teaspoon coriander powder.

Products 

It’s important to use a good non-stick pan. I recently discovered this OXO nonstick pan, and I LOVE it!

If you cannot find good turmeric powder, I recommend this turmeric powder. PRO TIP: buy spices whole and grind them yourself, or buy them in small quantities to ensure freshness.

I also recommend this whole garam masala. I grind my own garam masala to avoid any freshness issues. Otherwise, try this ground garam masala.

Frequently Asked Questions About Bhindi Gravy

What to eat with this ladies finger curry recipe:

Serve this Indian okra recipe for a quick dinner or lunch.

The ultimate starter to this bhindi gravy are my gluten free samosas!

Pair it with basmati rice and potatoes. Lavosh crackers will also work, as will other homemade bread.

To drink, accompany it with an Indian style beet latte.

I also like to serve it with other curries. Aloo gobi and aloo matar are some of my favorites, as is this winter zucchini curry and 30-minute squash curry.

For a meaty side, buttermilk chicken makes for a great side.

For more curry recipes:

Recipe

Indian-style okra curry recipe (Bhindi gravy)

Ksenia Prints

This Indian-style Bhindi Masala Gravy (Okra Curry) recipe is an easy, slime-free stir fry of fresh okra with onions and tomatoes that has a mild, soft heat and a warm earthy aroma. 

4.98 from 37 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine Indian

Servings 4 people

Calories 42 kcal

Equipment

• nonstick pan

Ingredients

  

1x2x3x

• 1 package fresh okra about 2-3 cups
• 1 large onion or 2 small ones
• ½ teaspoon ginger powder
• 1 teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon Garam Masala
• 2 fresh tomatoes chopped, or 1 pint of cherry tomatoes

Instructions

 

• Cut the okra into thin slices of about ½ an inch.
• Chop one large or two small onions. Fry in a large pan with 2 tablespoons of oil until golden, about 10 minutes.
• Add the okra, fry on medium heat until the okra is less sticky and crispy and brown (this can take 10-15 minutes). Add spices: half a teaspoon of ginger powder, a flat teaspoon of turmeric, salt, a quarter teaspoon of garam masala.
• Add 2 fresh chopped tomatoes and mix. Cook for 5 minutes, and serve hot.

Notes

• Add red chili powder or green chilli if you like more heat in your curries (add them at the seasoning stage).
• Add coconut milk or cream along with the tomatoes, to produce a more korma-like ladies finger curry.
• If you cannot find garam masala, you can add ⅛ teaspoon ground cumin seeds and ⅛ teaspoon coriander powder.

Nutrition

Calories: 42kcalCarbohydrates: 9gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 589mgPotassium: 351mgFiber: 3gSugar: 4gVitamin A: 871IUVitamin C: 22mgCalcium: 55mgIron: 1mg

Keyword bhindi, coriander, cumin, curry, fall, garam masala, gluten-free, ladies fingers, okra, onions, summer, tomatoes, turmeric, vegan, vegetarian, winter

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