A super easy Bhindi Sabzi, using frozen okra zero, making it a hassle-free dinner or lunch side…
When I have no clue what to write, I think the easiest is the weather. 😉 Yesterday, we had a beautiful morning. Lots of fluffy, dark clouds, making the sun play peekaboo, and nice chill breeze… I just wasn’t feeling like coming to work after that drive. There was a little drizzle which was only for dirtying the car and nothing else. Hehe… In the evening too, the sky was pretty dramatic. Sometimes I do feel that winter is coming in a tad lazier this time. It is taking its own time. Even though the temperatures are down, most of the time, the sky is extremely clear and afternoons are warm. Usually, as we approach the National Day holidays, it does get cooler. Just hoping for the best… 🙂
At times, I do buy and keep packs of frozen okra zero in the fridge. First of all, there is no hassle of the slimy chopping. They are amazingly tender and cooks super fast making it one of the best options for a lazy meal. If you think they are only for Middle Eastern curries like the Khoresht Bamieh, then I can prove you wrong. I have used them to make some dopiazza and even Shahi Bhindi and they were amazing in them. Here is another super simple sabzi that you can make with it. It is a very basic curry, using just one onion and tomato each, some basic spices and it is done. I love to prepare my vegetarian curries in ghee, because it adds a very interesting flavor quotient to it. You can either have it with some chapathis or some dal chawal as side. Either way, it is simply yum… Off to the recipe…
Bhindi Sabzi | Easy Okra Curry
- 2 tbsp ghee/ oil I prefer ghee
- 400 gm pack frozen okra thawed and drained
- 1 tsp cumin seeds
- 1 medium onion thinly sliced
- 1 small tomato chopped
- 1 tbsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp tamarind paste
- 1 tsp Kasuri methi crushed (optional)
- Coriander leaves for garnish
- Heat ghee or oil in a saucepan. Splutter the cumin.
- Add the onion and saute till nicely browned - do not burn.
- Add the tomato, spice powders and salt and cook till the masala is well done. Sprinkle water in between if required.
- Add the thawed frozen okra and give a good mix. Cook on low flame for around 5 minutes or till done.
- Add in the tamarind paste and toss well. Adjust seasoning, add kasuri methi if using and swtich off. Sprinkle in the coriander leaves.
- Serve hot with chapathis.
I have used the bottled tamarind sauce used for chats. You can soak a small peice of tamarind in 1/4 cup hot water, squeeze out the pulp and add into the curry.
Add a pinch of sugar if the curry gets tangy.