Monday, June 14, 2021

Bhindi Masala


  •  20 lady's finger (Okra)
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1+2 tbsp refined oil
  • 1 tsp cumin seeds
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 2 green chillies
  • 2 medium onions
  • 1/4 cup yoghurt
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 2 medium tomatoes
  • 1 tbsp tomato sauce
  • Salt
  • Coriander leaves

 How to prepare

  • Cut the okra into one and a half inch lengths.  Add a little turmeric powder and salt and leave for 10 minutes.
  • Heat a tablespoon of oil in a heavy-bottomed pan and fry  okra for 5 minutes over high heat.
  • Heat 2 tbsp oil in a saucepan and add cumin seeds.When the cumin seeds splutter, add finely chopped ginger, garlic and green chillies.
  •  Add chopped onions and sauté until soft.Add the spices and fry. 
  • Add the tomato paste.When the water in the tomatoes dries and the oil starts to clear, add the tomato sauce, yoghurt and mix well.
  • Add half a cup of water and enough salt and when it starts to boil, add the roasted okra.
  • Cover and cook for 5 minutes.  When the curry starts to boil, turn off the heat and garnish with coriander leaves.

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