My dad is an expert in making Bhindi masala dish :) he makes in such a way that the bhindi/lady's finger is crunchy in the subzi, unlike the version where the lady's finger is of viscous nature. He taught me this recipe when i wanted to reproduce the same taste as side for chapathis.
This is a simple recipe, can be prepared in like 20-25 minutes. Wash, clean & wipe the bhindis before cutting.
Ingredients :
Lady's finger : cut in 1 inch pieces
Onion : 1 big (thinly sliced)
Tomato : 2 medium sized (chopped)
Ginger-garlic paste : 1 tbsp
Red chilly powder : 1 tbsp (adjust acc. to spice level)
Coriander pdr : 1/2 tbsp
Cumin pdr : 1/2 tbsp
Garam masala pdr : 1/2 tbsp
Turmeric
Salt
Oil + ghee
To temper :
Bay leaf : 1 medium sized
Cloves : 2 small
Cinnamon stick : 1/2
Method :
1. Heat oil in a kadai and add a tbsp of ghee & oil. To this add ingredients mentioned under "To temper"
2. Add onion & ginger-garlic paste & sauté until golden colour. Add the tomatoes & let it cook for 2 minutes.
3. Add the bhindis & sauté it for 2-3 minutes. so by cooking this way the gluey texture doesn't form.
4. Mix in a bowl, red chilly powder, turmeric, coriander pdr, cumin & garam masala pdr such that every flavour combines in the subzi equally.
5. Now add the powders to the bhindis & mix carefully so that you don break or mash the lady's finger. Let all the masalas combine well.
6. Add 1/2 cup of water & cook it covered for 2 minutes, open the lid & stir it again. Prick the bhindi with a fork or a tooth pick to check if its cooked.
7. If yes, then cook for another 3 more minutes without lid, else cook it covered until its cooked & feels crunchy.
8. Garnish with coriander & serve hot with chapathis, naan,plain rice or pulao.
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Divi !!
This is a simple recipe, can be prepared in like 20-25 minutes. Wash, clean & wipe the bhindis before cutting.
Lady's finger : cut in 1 inch pieces
Onion : 1 big (thinly sliced)
Tomato : 2 medium sized (chopped)
Ginger-garlic paste : 1 tbsp
Red chilly powder : 1 tbsp (adjust acc. to spice level)
Coriander pdr : 1/2 tbsp
Cumin pdr : 1/2 tbsp
Garam masala pdr : 1/2 tbsp
Turmeric
Salt
Oil + ghee
To temper :
Bay leaf : 1 medium sized
Cloves : 2 small
Cinnamon stick : 1/2
Method :
1. Heat oil in a kadai and add a tbsp of ghee & oil. To this add ingredients mentioned under "To temper"
2. Add onion & ginger-garlic paste & sauté until golden colour. Add the tomatoes & let it cook for 2 minutes.
3. Add the bhindis & sauté it for 2-3 minutes. so by cooking this way the gluey texture doesn't form.
4. Mix in a bowl, red chilly powder, turmeric, coriander pdr, cumin & garam masala pdr such that every flavour combines in the subzi equally.
5. Now add the powders to the bhindis & mix carefully so that you don break or mash the lady's finger. Let all the masalas combine well.
6. Add 1/2 cup of water & cook it covered for 2 minutes, open the lid & stir it again. Prick the bhindi with a fork or a tooth pick to check if its cooked.
7. If yes, then cook for another 3 more minutes without lid, else cook it covered until its cooked & feels crunchy.
8. Garnish with coriander & serve hot with chapathis, naan,plain rice or pulao.
Bhindi Masala with Jeera Pulao
Divi !!
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