Cut the Bhindi about 1.5 inches long for Aloo Bhindi Masala. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame. After 15 minutes, It should be well cooked and no more slimy. Set aside.
To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds.
This aloo bhindi sabzi is a lightly spiced delicious dry curry made with okra, potatoes and spices in an onion tomato base. Saved! Rinse and dry the bhindi (okra) with a kitchen towel.
Learn how to make bhindi curry. To make bhindi masala gravy, heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour. Remove in a plate and keep aside.