Moving off to the recipe, bhindi or ladiesfinger (what a name!) is one of my favorite vegetable anytime. Take away it’s sliminess and I am always ready for it. At times when I don’t bring my lunch box to office, I order from a little restaurant behind our office for bhindi masala and I must say it is one of the best I have tried. Crisp deep fried bhindi in a thick masala sauce… hmm… This was just an attempt to recreate their taste. I avoided deep frying and just shallow fried the vegetables. Yes, in that case the taste does differ a bit, but the flavors are still very much in tact…
Bhindi Masala ~ Ladyfinger Masala
- 500 gm ladies-finger
- 2 tbsp oil
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 1 tsp cumin seeds
- 1 large onion sliced
- 2 green chillies slit
- 2 to matoes chopped
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- A generous pinch Kasoori methi
- 1/4 tsp garam masala powder
- Salt to taste
- Coriander leaves for garnishing
- Clean and pat dry the ladiesfinger. Cut into 1/2 inch pieces. Heat a frying pan with 1 tbsp oil and shallow fry the ladiesfinger till crisp. Set aside.
- Heat the remaining oil in a saucepan. Splutter cumin.
- Saute the ginger and garlic paste till the raw smell goes.
- Add the onion and green chillies and saute till soft.
- Now add the tomatoes, and cook till smashed.
- Add in the masalas powders and cook for around 5 minutes till the raw smell goes. Switch off and allow to cool.
- Grind the masalas with around half a cup of water into a paste.
- Mix the paste with the fried ladyfinger and bring it to boil.
- Adjust the salt and simmer the masala for 5 minutes.
- Crush in the kasoori methi and sprinkle in the garam masala powder. Simmer for a minute and switch off. Garnish with coriander leaves.
- Serve warm with rotis or rice!