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.