Rai Wali Bhindi (Okra In Mustard Gravy) is a very delicious lady finger dish. This bhindi masala recipe has lots of rai (mustard) with other spices making it different from the usual recipe for bhindi.
The pungency of rai (mustard) is well balanced by adding dahi (yogurt). This recipe calls for fried okra but instead of frying I have Air fried them thus keeping the dish low on oil. Try this Bhindi masala recipe and I am sure you will love this dish.
You may like to try our other similar recipes like Ajwaini Tamatari Bhindi (Okra In Tomato Carom Sauce), Bharwan Bhindi (Stuffed Okra With Peanut And Fennel), Besan Wali Bhindi (Stuffed Okra) and Bhindi Sambharia (Stuffed Okra).
Yield: 2 to 3 servings
Prep time: 15 minutes
Total time: 25 minutes
Ingredients For Rai Wali Bhindi
300 grams bhindi
1 onion cubed
2 tomatoes pureed
1 tablespoon coriander chopped
2 tablespoon curd (dahi)
½ teaspoon turmeric
1 teaspoon Kashmiri mirch
2 tablespoon oil
Salt to taste
For the paste
1 tablespoon garlic chopped
1 tablespoon ginger chopped
2 green chillies chopped
½ teaspoon jeera
½ teaspoon dhania whole
½ teaspoon peppercorns
2 teaspoon rai
Directions For Rai Wali Bhindi
- Wipe and cut the bhindi into big pieces or cut into two.
- Air fry the bhindis or fry in oil. Set aside.
- Grind all the ingredients for the paste in a grinder to a fine paste.
- Make a puree of the tomatoes in the same grinder. Set aside.
- Heat oil in a pan; add turmeric, red chilli and saute for a few seconds, taking care not to burn the spices.
- Add the paste and saute till oil starts to separate.
- Add the tomato puree, onions and saute till the masala is dry.
- Add few pieces of cut onions.
- Add in the dahi (curd), salt and saute for 2 minutes.
- Pour in ½ cup water and bring to a simmer.
- Add the bhindi, stir and then lower the heat and cook till the bhindi is tender.
- Adjust the spices and gravy as per your liking.
- Serve with roti or rice.