Hyderabadi Okra recipe is a very interesting side dish for chapathi made with ladies finger |bhindi – Recipe with full video and step-by-step pictures.

Hyderabadi style okra recipe, a different style of making okra| ladies finger which I learned from a Nita metha cookbook. This goes very well with roti and of course with rice too. We are not adding fresh cream to this recipe but the curd and cashew paste makes it so creamy and rich.

In this recipe, the bhindi is slit and cut in a different way and cooked first, and then added to the masala. Also, check out my

  • Kadai bhendi
  • Hyderabadi veg biryani
  • Restaurant style Dum aloo

 

  • Wash and pat dry the ladies finger | bhindi
  • Trim the sides and cut them into thin slices.
Hyderabadi okra - 1
  • Grind the cashew nuts and coconut into a fine paste.
Hyderabadi okra - 2
  • In a pan add 1 tbsp of oil and add the slit ladies finger.
  • Cook this for 10 minutes on low-medium flame.
hyderabadi okra masala - 3
  • Once done take out and keep this aside.
hyderabadi okra - 4
  • In the pan add ¬Ω tbsp of oil and add the cumin seeds and curry leaves.
  • Once the cumin seeds start to crackle add the finely chopped onions.
  • Saute till translucent.
okra masala - 5
  • Now add the finely chopped tomatoes.
  • Cook till mushy.
  • Now add the red chili powder, coriander powder, and turmeric powder.
hyderabadi okra masala - 6
  • Mix well and now add the curd.
Hyderabadi okra - 7
  • Blend this well in the onion-tomato mixture.
  • Now add the coconut cashew paste.
okra masala - 8
  • Mix this well and add the cooked bhindis.
bhindi masala - 9
  • Mix well evenly.
  • It will be in a semi-gravy texture.
Hyderabadi okra masala - 10
  • Switch off the flame and garnish with coriander leaves.
  • Serve with roti, naan, parotta or rice.
hyderabadi okra masala - 11

Notes:

  1. Ensure the bhindis are cooked well without any sliminess.
  2. Hyderabadi Okra masala goes well with rasam and rice too.
Hyderabadi okra - 12

Hyderabadi Bhindi masala

Ingredients

  • 250 gms Okra | Bhindi
  • 1.5 tbsp oil
  • 1 tsp cumin seeds
  • Few curry leaves
  • 1 onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp curd
  • Coriander leaves to garnish

To grind

  • 7-8 cashew nuts
  • 3 tbsp coconut

Instructions

  • Wash and pat dry the ladies finger | bhindi
  • Trim the sides and cut them into thin slices.
  • Grind the cashew nuts and coconut into a fine paste.
  • In a pan add 1 tbsp of oil and add the slit ladies finger.
  • Cook this for 10 minutes on low-medium flame.
  • Once done take out and keep this aside.
  • In the pan add ½ tbsp of oil and add the cumin seeds and curry leaves.
  • Once the cumin seeds start to crackle add the finely chopped onions.
  • Saute till translucent.
  • Now add the finely chopped tomatoes.
  • Cook till mushy.
  • Now add the red chili powder, coriander powder, and turmeric powder.
  • Mix well and now add the curd.
  • Blend this well in the onion-tomato mixture.
  • Now add the coconut cashew paste.
  • Mix this well and add the cooked bhindis.
  • Mix well evenly.
  • It will be in a semi-gravy texture.
  • Switch off the flame and garnish with coriander leaves.
  • Serve with roti, naan, parotta or rice

Video

Notes