Ingredients: 250 grams Bhindi (Lady Finger/Okra) – thinly sliced,1 Onion – roughly chopped,1 inch Ginger,5 cloves Garlic,2 Green Chillies – chopped,2 Cloves (Laung),1 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 Mace (Javitri),3 Tomatoes – roughly chopped,2 tablespoons Curd (Dahi / Yogurt),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),1 Bay leaf (tej patta),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),Sunflower Oil,Salt – to taste,Sunflower Oil,Salt – to taste
Time in minutes: 50 Servings: 3 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi. This process is done in order to ensure that the bhindi doesn’t get sticky while cooking it. After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail. Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking. This will help the bhindi steam cook, at the same time roast a bit. Keeping the lip ajar, helps the steam at the same time, trap a little steam. It will take a good 10 minutes to cook the bhindi. Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree. Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste. Keep aside. Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well. Cook for about a minute until the raw smell goes away. Next, add the tomato puree, curd and salt. It will take about 2 to 3 minutes over medium heat for the tomato to cook. Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy. Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.Serve Bhindi Masala Gravy along with Paneer Biryani, Jackfruit Biryani or any Biryani of your choice for a vegetarian lunch or dinner. If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner.