Homemade Bhindi Curry & Soft Chapati: Easy Indian Recipe

Prepare the okra: Wash and thoroughly dry the okra. Trim the ends and cut into 1-inch pieces. Heat 1 tablespoon of oil in a pan and lightly fry the okra until slightly tender and less slimy, about 5-7 minutes. Set aside.

Sauté aromatics: In the same pan, add 1 tablespoon of oil. Add chopped onions and sauté until golden brown, about 5-8 minutes. Add ginger-garlic paste and green chili, cook for another minute until fragrant.

Add spices and tomatoes: Reduce heat to low. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well for 30 seconds. Add tomato puree and cook until the oil separates from the masala, about 5-7 minutes.

Combine and simmer: Add the fried okra back to the pan with the masala. Add 1/4 cup of water, cover, and simmer for 5-8 minutes on low heat, allowing the flavors to meld. Stir in garam masala and fresh coriander leaves, then turn off the heat.

Prepare chapati dough: In a bowl, combine whole wheat flour, a pinch of salt, and 1 teaspoon of oil. Gradually add water and knead to form a soft, smooth dough. Cover and let it rest for 15-20 minutes.

Cook chapatis: Divide the dough into small balls. Roll each ball into a thin circle (about 6-7 inches diameter). Heat a tawa (griddle) on medium-high heat. Place a chapati on the hot tawa, cook for 30 seconds, flip, cook another 30 seconds, then press gently with a cloth until it puffs up. Cook until light brown spots appear on both sides. Serve hot with Bhindi Curry.