Bhindi/ okra also known as lady’s finger and ‘Masala Tarkari’ refers to the onion tomato base sauce with some dry spices and herbs. You can make this recipe at home easily just like the restaurant style by following some tips provided below.
Okra is a common vegetable in Nepali kitchens. It has many nutritional values and is good for health. There is a traditional belief that eating lots of okra will increase mathematical ability.
This Nepali-style ‘bhindi masala Tarkaari’ is a perfect lunch or dinner recipe as it goes well with roti, paratha, or rice. This mouth-watering dish is not only delicious but also very simple to prepare with the easily available spices at home. Both the dried and gravy version are quite famous and tastes distinctive and savory.
| Serves | Preparation Time | Cooking Time |
| 5 people | 15 – 20 Minutes | 15 – 20 Minutes |
Ingredients
- 2-pound bhindi/Okra
- 2 onions, chopped
- 2 tomatoes, pureed
- 1/2 tbsp ginger garlic paste
- 3 – 4 green chilies
- 1/2 tsp cumin seeds
- 1 tsp chili powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tsp Yogurt
- 3 tbsp oil
- Salt to taste
Process:
- Clean bhindi under running water. Drain the water and pat dry with a towel paper.
- Cut both the ends of bhindi and keep them aside.
- Heat little oil in a pan and fry these pieces until light brown. Keep these fried pieces aside.
- In the same pan add the remaining oil. Add cumin seeds.
- Once the cumin seeds splutter, add onion, green chili and ginger garlic paste. Saute until onions turn golden brown.
- Next, add chili powder, coriander powder, and turmeric powder and mix well.
- Add tomato puree and saute until the rawness goes off.
- Add the fried bhindi and mix thoroughly. Cover with a lid and cook for 10 – 15 min on medium flame.
- Now, add garam masala and put yogurt. Mix well and switch off the flame.
- Garnish it with a lemon piece and sesame seeds.
- Serve hot with roti, paratha, or rice.
Freelance Writer
