Masala Bhindi
Author: Zeel Patel
Recipe type: Sabji
Cuisine: Indian
Serves: 3 - 4
- 500 gm bhindi ( lady finger )
- 4 – 5 garlic cloves
- 1 inch ginger
- 2 medium size onions
- 3 medium size tomatoes
- 2 tbsp oil
- ½ tsp cumin seeds
- Pinch of asafetida ( hing )
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- ¼ tsp kasuri methi / dry fenugreek leaves
- Salt according to taste ( approx 1 – 1 ½ tsp )
- Wash the bhindi properly. Dry them using kitchen napkin. Remove the base and stalk. Chop them into 1.5 inch pieces.
- Heat 1 tbsp oil in a non stick pan. Add chopped bhindi, sprinkle some salt and sauté them till they get cooked completely. Stir in between regularly.
- Meanwhile, make a fine paste of onion and keep it aside. Fine chop the tomatoes and keep it aside. Make a paste of ginger and garlic in mortar-pastel.
- Once bhindi get cooked completely, turn off the flame. Transfer them into plate and keep it aside.
- In the same pan, heat 1 tbsp oil.
- Add cumin seeds when oil is medium hot.
- When cumin seeds start to crackle, add hing and onion paste.
- Saute the onion paste till it turns into light brown color.
- Add ginger – garlic paste. Mix well. Saute till raw aroma goes away.
- Add chopped tomatoes. Mix well.
- Add all dry spices – Salt, turmeric powder, red chili powder and coriander powder.
- Cook till tomatoes get cooked completely.
- Add cooked bhindi. Mix well. Cook for few minutes.
- Sprinkle kasuri methi and here your Masala Bhindi is ready to serve. Garnish the masala bhindi with some coriander leaves before serving.
- Serve warm masala bhindi sabji with roti or paratha or naan.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/masala-bhindi/
3.5.3208