Bhindi Tarkari Recipe

House Specials

1. 1

   Prep

   Rinse bhindi (okra) under cold water and pat dry thoroughly. Trim both ends and slice into 1-inch pieces. Set aside. Also wash and dice the yellow onion and chop the tomatoes; keep garlic paste ready.

2. 2

   Prepare aromatics

   Warm 2 tablespoons of vegetable oil in a wide skillet over medium heat. Add cumin seeds and let them sizzle for about 15 seconds. Add the finely chopped onion and sauté until translucent and slightly golden.

3. 3

   Add garlic and spices

   Stir in garlic paste, turmeric powder, ground coriander powder, and red chili powder. Sauté for about 30 seconds until fragrant.

4. 4

   Cook tomatoes

   Add chopped tomatoes. Cook until they soften and the oil begins to separate from the masala, about 5–7 minutes.

5. 5

   Cook bhindi

   Add the bhindi pieces to the pan. Stir well to coat with the masala. Reduce heat and cover; cook for 8–10 minutes, stirring once or twice, until the okra is tender but not mushy.

6. 6

   Finish and garnish

   Season with salt to taste. Remove from heat and sprinkle chopped cilantro over the curry. Serve hot with roti, chapati, or steamed rice.