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The Curry House Cookbook

bhindi bhajee
recipe version 1.1
version 2.0 is now available
see The Curry House Cookery Book


I love the taste of okra and the tomatoes really bring out its flavour. Because this is another dish with only a coating sauce you don't get that gloopy texture from the okra that you find in wetter sauces.


  • 8oz bhindi (okra)
  • 4 ripe tomatoes
  • 2 tablespoons vegetable oil
  • half medium onion - very finely chopped
  • 1 teaspoon whole cumin seeds
  • 2 cloves garlic - very finely chopped
  • fresh red chillies - deseeded and veined - then chopped. The quantity is up to you but I use 2 of the fleshy chillies you get in supermarkets
  • half teaspoon turmeric
  • half teaspoon garam masala
  • salt to taste
  1. Wash, then top and tail the bhindi
  2. Cut the tomatoes in half down through the stalk area and place, skin uppermost, under a hot grill until the skins begin to blacken. Remove from grill, let cool a little, then remove skins. Remove seeds and white core then coarsely chop the tomato flesh
  3. heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high
  4. Add the cumin seeds, stir a little then turn the heat down to low and cook for 10 minutes
  5. Add garlic and chillies, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns
  6. Add the turmeric and fry gently for a minute
  7. Add the tomato flesh, bhindi, garam masala and salt. Stir to mix all the ingredients
  8. Cook on a low heat for 20 minutes or until the bhindi is cooked. Stir occasionally and very gently so as not to break up the bhindi. Add a little water if it gets too dry. You want to end up with the bhindi covered in thick tomato mixture and no watery sauce.

©David Smith 1996-2004

© 1996 - 2004 David W Smith
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