Bhindi Masala ~ Ladyfinger Masala

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It’s been ages since I have shared a quote. So let me do that now, for pondering…

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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…

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Bhindi Masala ~ Ladyfinger Masala

Course Main

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 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

Instructions

• 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!