INGREDIENTS
250 grams bhindi/lady finger
1 tspany garam masala
1 small to medium tej patta or bay leaf
1 tsp fennel seeds (badishep)
A pinch of Haldi/Turmeric
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required
TO GRIND:
3 medium ripe red tomatoes
1 large onion or 2 medium onions
½ inch ginger/Adrak About 5-6 garlic cloves
5-6 Cashew nuts (Soaked in warm water)
2 green chilies/Hari mirch
2 tbsp yogurt/dahi
2 green chilies/Hari mirch
2 tbsp yogurt/dahi
2 Lavang an Ilaichi, ¼th “Cinnamon (Can also
use ground garam masala)
METHOD:
Wash bhindi well in running water,then drain them completely in a strainer. Wipe each Bhindi with a napkin. Make sure there is no moisture on them.
Chop the Bhindi into 1.5 to 2.5 inch pieces and keep aside. Grind ingredients mentioned and blend to a fine paste
Heat 2 tbsp oil in a pan. Add bhindi and saute them on a low flame. Stir and saute them till they are lightly browned from the sides. Keep aside
Heat 2 tbsp oil in the same pan; add tej patta and fennel seeds and fry for 4-5 seconds. Now lower the flame. Add pinch of turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder, stir the spice powders quickly. Make sure they don’t get burnt. Now add the ground paste/masala and salt on low flame. Sauté till the masala paste thickens and you see oil leaving the sides.
Add about ½ cup water for thick gravy or 3/4th water depending on the kind of consistency desired by you. Now add the sautéed Bhindi. Stir again. Let the curry simmer on a medium flame. Cook for about 4-5 minutes. If you cook the Bhindi for long, it’ll turn mushy. Finally add ½ tsp kasuri methi .stir and then garnish it with coriander leaves.
I’ve added a dash of sugar to balance the spice.
METHOD:
Wash bhindi well in running water,then drain them completely in a strainer. Wipe each Bhindi with a napkin. Make sure there is no moisture on them.
Chop the Bhindi into 1.5 to 2.5 inch pieces and keep aside. Grind ingredients mentioned and blend to a fine paste
Heat 2 tbsp oil in a pan. Add bhindi and saute them on a low flame. Stir and saute them till they are lightly browned from the sides. Keep aside
Heat 2 tbsp oil in the same pan; add tej patta and fennel seeds and fry for 4-5 seconds. Now lower the flame. Add pinch of turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder, stir the spice powders quickly. Make sure they don’t get burnt. Now add the ground paste/masala and salt on low flame. Sauté till the masala paste thickens and you see oil leaving the sides.
Add about ½ cup water for thick gravy or 3/4th water depending on the kind of consistency desired by you. Now add the sautéed Bhindi. Stir again. Let the curry simmer on a medium flame. Cook for about 4-5 minutes. If you cook the Bhindi for long, it’ll turn mushy. Finally add ½ tsp kasuri methi .stir and then garnish it with coriander leaves.
I’ve added a dash of sugar to balance the spice.
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