Step 1

First rinse ladies finger (okra, bhindi) very well in running water a few times. Then drain them completely in a strainer or colander.

Step 2

Wipe each bhindi with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them onto a large plate or tray.

Step 3

Chop the okra into 1 to 1.5 inch pieces. Keep aside.

Step 4

In a grinder or blender jar, take the roughly chopped ripe red tomatoes, chopped ginger, garlic and green chillies.

Step 5

Add the fresh full fat curd/yogurt along with cloves, green cardamom, cinnamon and mace.

Step 6

Without adding water, grind or blend to a fine paste. Keep aside covered.

Step 7

Heat 2 tablespoon oil in a heavy kadai or pan. Add the chopped okra and sauté them on a low heat stirring often.

Step 8

Stir and sauté them till they are almost cooked, shrunken and lightly browned from the sides.

Step 9

When done remove the sautéed okra and place them in a plate or tray.

Step 10

In the same kadai or pan, add 2 tablespoon oil. Add tej patta, and fry for about 5 to 7 seconds.

Step 11

Add the finely chopped onions. Stir to mix.

Step 12

Sauté the onions on low to medium heat, stirring often till they start to turn light golden.

Step 13

Lower the heat. Then add turmeric powder, red chilli powder, coriander powder and cumin powder.

Step 14

Mix the spice powders quickly. You can also switch off the stove top while adding and mixing the ground spice powders, so that they don't get burned.

Step 15

Add the ground tomato-curd-spices paste that we made before. Be careful while adding ground paste as it splutters.

Step 16

Stir to mix. On a low to medium-low heat sauté till the masala paste thickens and you see oil leaving the sides.The masala paste will become glossy, thick and you will see oil separating the sides.

Step 17

Next add about ¾ cup water and stir to mix. You can also add ½ to ⅔ cup water for a thick curry or ¾ cup water for medium consistency.

Step 18

Season with salt as required.

Step 19

Add the sautéed okra. Stir and mix again.

Step 20

Bring the okra curry to a simmer on a medium heat. Cook for about 5 to 6 minutes till the curry gets infused with the aroma and flavor of the okra.

Step 21

Don't cook okra in the curry for a longer time as then they become mushy.

Step 22

Add the crushed dry fenugreek leaves (kasuri methi). If you want, you can also add 1 or 2 tablespoons of low fat cream or light cream at this step.

Step 23

Stir and then add 2 tablespoons chopped coriander leaves to the curry.

Step 24

Stir again and turn off the stove top.

Step 25

Serve Ladies Finger Curry garnished with a few coriander leaves or as is with chapati or paratha or steamed rice.