Wednesday, 21 September 2016

BHINDI/ LADY'S FINGER MASALA

A very simple and easy recipe of Lady's fingers, goes well with roti, chappati, phulka and also with steaming rice. Try this one...
BHINDI MASALA

WHAT YOU NEED :

Lady's fingers / Bhindi - 20-25

Onion - 1 large, finely chopped

Dry Fenugreek leaves / Kasoori methi  - 1/2 tsp, crushed

Coriander leaves - for garnishing, finely chopped

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Jeera / cumin powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Salt - to taste
LADY'S FINGER /BHINDI MASALA


FOR THE MASALA:

Tomatoes - 3 normal size, roughly chopped

Green chillys - 1-2

Ginger - 1 inch piece

Garlic - 4-5 cloves

Thick Curd - 2-3 tbsp

Cloves - 2

Cinnamon stick- 1/2 inch piece

Cardamom - 1

Nutmeg - 1 thin strand

HOW TO MAKE:

Wash bhindis under the running water and wipe with kitchen towel or leave it to dry naturally.

Cut bhindi in 1 1/2 - 2 inches big pieces. Keep aside.

Grind all the ingredients from the tomatoes to nutmeg for the masala to a fine paste. Don't add water while grinding.

Heat 2 tbsp oil in kadahi, put bhindis and fry over a medium heat till they are little brown, little soggy, but should be crunchy. Transfer them in a plate.

Now in the same kadahi add little more oil if needed,  add onion. Fry till they are little brown.

Add cumin powder, coriander powder, turmeric powder, red chilli powder and give a quick stir.

Now add ground paste, stir well. You can add little water here and cover and cook for some time. 

Then add garam masala powder and salt, mix well. If you want thin gravy then add some water. Mix thoroughly.

Now add fried bhindis, stir well. Cook for just few seconds, because bhindis are already cooked otherwise the bhindis will loose the crunchiness.

Add kasoori methi. Mix well.

Finally garnish with coriander leaves.

Serve Bhindi Masala along with Chappatis/rotis/phulkas/rice.






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