Friday, April 17, 2015

Bhindi Masala (Spiced ladyfinger)


Ladyfinger: 500 gm
Cooking oil: 3 tsp.
Onion (chopped): 1
Green chilli (cut in rounds): 1
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Garam masala: 1/4 tsp. (optional)

  1. Making bhindi masala is the simplest dish I have ever prepared and can be perfected with a little planning ahead of time. You need absolutely dried ladyfingers for this recipe. So I recommend wash thoroughly and leave them to air-dry for about 5-6 hours or overnight. There should be absolutely no moisture when we begin to prepare this dish.
  2. When the bhindi is ready, remove the tops and tails of each ladyfinger and cut all the ladyfinger in small, fine rounds.
  3. Heat oil and crackle the cumin seeds. Add the onion and saute until it starts turning transparent.
  4. Add the chopped ladyfinger and the green chilli. Sprinkle salt, add the red chilli powder and turmeric powder. Mix everything well. DO NOT COVER.
  5. Let fry without covering on medium flame for about 10-12 minutes. Keep stirring in between so it does not get stuck to the base. 
  6. With the stirring spoon, try to gently break one bhindi round. If it is soft and does not break easily then the bhindi is ready. If it's hard and snaps when pressure is applied then it's yet not done. Stir and cook for another minute or two.
  7. Add the mango powder, sprinkle little garam masala if required, stir well and serve as a side dish with chappati. 



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