Bhindi Masala / Masala Bhindi is one of my favourite dish and it is perfect side dish for Roti / Chapathi / phulka and Naan. I have blogged two versions here one is prepared with curd and another one is vegan friendly. Both versions are scrumptious and try this Dhaba Style Bhindi masala and comment how do you like it 😊
BHINDI MASALA VERSION 1
INGREDIENTS:
Ladies finger / Bhindi - 250 gms or 13 to 14
Onion - 1 finely chopped
Tomato - 2 make a puree
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves - 3 tsp chopped finely
Salt - to taste
To grind:
Cashews - 10 to 12
To temper:
Oil - 2 tbsp
Cumin seeds - 1 tbsp
Crushed dhaniya - 1 tbsp
HOW TO MAKE:
Wash ladies fingers and wipe it with cleaned dry cloth. Cut the edges and cut into pieces like 1" or as needed. Heat 1/4 tsp of oil in a kadai and fry the ladies finger pieces. The color of the veg should not change and just fry it until the stickiness gone.
Heat oil in a kadai add cumin seeds and crushed coriander seeds.
Add chopped onion and fry until it turn into golden brown and add ginger garlic paste. Fry well until the nice aroma comes. Add tomato paste. (Grind tomatoes in a mixie / blender without adding water)
Add red chilli, coriander, garam masala and turmeric powder. Mix well and soon it will form a thick gravy.
Meanwhile make a fine paste of cashews in a blender / mixie by adding little water.
Add grounded cashew paste in the masala. Blend well. Add needed salt.
It will form thick gravy and add little water and stir often to avoid the masala stick in the pan / kadai. When it forms a thick gravy add ladies finger.
Add ladies finger and blend well with the masala. Cook for 5 mins in medium flame.
Garnish with coriander leaves. Serve hot with chappathis and rice.
TIPS:
The consistency is a thick gravy hence do not add more water.
Adding cashews gives gravy thicker consistency.
Chopped capsicum can be added with bhindi.
BHINDI MASALA VERSION 2
VIDEO
STEP BY STEP RECIPE:
INGREDIENTS:
Ladies Finger - 250 gms
Onion - 1 Big chopped
Tomato - 2
Red chilli powder - 1 tbsp
Coriander Powder- 1 tbsp
Cumin Powder - 1/4 tbsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tbsp
Ginger Garlic - 1 tbsp grated / paste
Curd - 1/2 Cup
Salt - to taste
Coriander Leaves - for garnishing
Oil - 1/4 Cup (for shallow frying)
Cumin Seeds - 1 tbsp
HOW TO MAKE:
Wash ladies finger and cut into medium size pieces. Heat oil in a kadai.
Add ladies fingers and shallow fry till shrinks.
Remove fried ladies fingers from the kadai and keep aside. In the same kadai (there should be enough oil for tempering, if not add tbsp of oil) splutter cumin seeds.
Add chopped onion along with little salt.
Saute till onion translucent. Add grated ginger garlic or ginger garlic paste. Cook till nice aroma comes.
Meanwhile cut tomatoes into pieces and make a fine paste without adding water.
Add tomato paste, red chilli powder, coriander powder, cumin powder, garam masala and turmeric powder.
Blend well and slowly it forms thick gravy and oil separates.
Keep medium flame, add curd and mix well.
Add 1/2 cup of water, check salt add if needed. Mix well and bring it to boil. Slowly it will form thick gravy and adjust for needed consistency by adding water.
Add fried ladies finger and mix well. Cook for 3 minutes in medium flame.
Cover and cook it for 2 more minutes and turn off the stove. Garnish with fresh coriander leaves.
Serve hot with Phulka, Roti, Chapathi / Rumali Roti.
TIPS:
Ladies finger can be deep fried instead shallow fry.
Adjust spice level depends on your taste.
Vegans can add cashews or coconut paste instead curd.
Grinding tomatoes will give result thick gravy and chopped tomatoes can be added instead making a paste.
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