Bhindi Masala

 

CREDIT: vegrecipesofindia.com

 

WHAT YOU NEED:

For cooking the bhindi:

  • 2 tbsp oil for frying
  • 250g bhindi

 

For making the bhindi masala:

  • 1tbsp oil
  • 1 medium size onion chopped
  • 1inch ginger and 3-4 medium garlic cloves crushed
  • 2 medium sized tomatoes chopped
  • 1tsp dhania powder
  • ½ tsp chili powder
  • ½ tsp haldi
  • ½ tsp fennel powder (optional)
  • ½ tsp masala powder
  • ½ tsp dry mango powder
  • Salt to taste
  • ½ tsp dry fenugreek leaves (optional)
  • 2 tbsp chopped dhania leaves

 

HOW TO MAKE IT:

  1. Rinse the bhindi well in water
  2. Dry them on a large plate on it’s own or wipe with a kitchen towel
  3. Chop the bhindi into 1 or 2 inch pieces removing the base and stalk
  4. Heat 2tbsp oil in a frying pan, add the bhindi and fry stirring often. Be sure to keep an eye on the bhindi and taste it to see if the crunchiness has gone and bhindi has become soft. That is the indication that it’s cooked. Pour the bhindi in a clean bowl and set aside.
  5. Add 1 tbsp to the same pan and add the chopped onions cooking it till it is translucent
  6. Add the ginger and garlic and cook for ½ a minute
  7. Add the chopped tomatoes and cook till it’s soft and mushy
  8. If the mixture is too dry, add ¼ cup of water, mix it well and continue to cook
  9. (The above cooking is done in an open pan. You do not need to cover the pan)
  10. Add all the dry spice powders one by one, mix well and cook for a few seconds more
  11. Add the cooked bhindi to the onion tomato masala with the dry fenugreek leaves and salt to taste. Mix it to combine well and cook for 2 minutes more stirring in between
  12. Switch off the flame and add the chopped coriander leaves and mix again
  13. Serve hot or warm with any of your choice; roti or rice

 

A recipe loved by my husband! healthy and tasty so do try it and enjoy!!

About Allison Naivalu

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