BHINDI MASALA

BHINDI MASALA
I had seen this recipe on a TV show. The host always shows easy and desi food. I just made a little change in the recipe by adding onions and tomatoes. This was because the quantity of the bhindi was less so just to increase the volume I thought of adding onions and tomatoes. The spices involved are SOUTH INDIAN and hence this dish can also be served with rice.

Ingredients:
Ladies fingers (ಬೆಂಡೆಕಾಯಿ) – 2 bowls, Tomato – 3 medium sized, Onions – 2 big sized, Coconut grated – 4 to 5 big spoons, Green chillies – 5, Methi seeds (ಮೆಂತ್ಯ)  – ¼ spoon, Cumin seeds (Jeera, ಜೀರಿಗೆ) – 1 spoon, Sesame seeds (ಎಳ್ಳು) – 3 spoons, Turmeric powder – ½ spoon, Tamarind extract – 4 spoons, Jaggery – 1 spoon, Oil – 4 spoons, Mustard seeds (ಸಾಸಿವೆ) – ½ spoon, Salt as per taste.


 Preparation Method:

  1. Dry roast methi, jeera and sesame seeds separately.  
  2. Grind coconut with green chillies and roasted spices into a fine paste.  
  3. Heat oil in a pan and splutter mustard seeds.  
  4. Saute the onions in oil by adding turmeric powder and ½ spoon of salt.  
  5. Cut the ladies finger to small round pieces and add it to the frying onions and mix it well and allow it to cook by closing the lid for 5 to 10 mins on a low flame. Keep stirring the mixture in between.  
  6. Add tamarind water, jaggery and tomatoes and mix well. Cook for 5 mins.  
  7. Add the ground paste and required amount of salt and water. Mix well.  
  8. Close the lid and cook for 10 to 15 mins.  
  9. Bhindi masala is ready and can be served with chapati.
 
  
Serves: 5 to 7 persons

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