Bhindi- Pyaaz Masala
This is a flavorful subji that is sure to spruce up your meal. This delightful gravy, brimming with the exotic flavors of ladies-finger and onions in a juicy tomato sauce, is a treat for your taste buds. It makes for a good side for a mildly spiced pulav and rotis.
This dish is very easy to put together. A huge bonus, is that it requires no grinding.
Let's proceed to the recipe
Ingredients:
Bhindi (Ladies finger)- 1 cup (chopped to 1" pieces)
Onions- 1 cup (roughly chopped)
Tomatoes- 1 (finely chopped)
Turmeric powder- 1 tsp
Chilli powder- 2 tsp
Garam Masala- 1 tsp
Salt- to taste
Oil- 3 tsps
Notes:
1. To reduce the sliminess in the bhindi, pat them dry with a towel after washing them. Make sure the knife, cutting board and the bhindi is dry when chopping them. This will reduce the sliminess to a great extent.
Spices for seasoning
Cumin seeds- 2 tsps
Fennel seeds- 1 tsp
Preparation
In a kadai, add 1 tsp of oil. Fry the chopped bhindi on a medium flame for 4- 5 minutes. Stir frequently, so as not to burn the bhindi. Transfer the fried bhindi to a plate.
In the same kadai, add 2 tsps of oil. Add in the cumin and fennel seeds. Once it starts to crackle, add the chopped onions. Saute the onions until they turn slightly transclucent. Add in the chopped tomatoes and salt. Once the tomatoes turn mushy, add the fried bhindi, turmeric powder, chilli powder and garam masala . If the consistency appears dry, add in a cup of water. Give a good stir to bring all the flavors together. Cook covered over a medium flame for 10 minutes, checking frequently in between to make sure there is enough water in the pan.
Once the bhindi and the other vegetables are cooked, switch off the flame.
Bhindi-Pyaaz masala is ready to be served with some pulav or rotis/parathas.
Notes
1. You may skip the garam masala, if you prefer a milder gravy
2. Tweak the amount of chilli powder to suit your preference.
3. You could have this as a dry gravy as well.
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| Bhindi-pyaaz masala |
This is a flavorful subji that is sure to spruce up your meal. This delightful gravy, brimming with the exotic flavors of ladies-finger and onions in a juicy tomato sauce, is a treat for your taste buds. It makes for a good side for a mildly spiced pulav and rotis.
This dish is very easy to put together. A huge bonus, is that it requires no grinding.
Let's proceed to the recipe
Ingredients:
Bhindi (Ladies finger)- 1 cup (chopped to 1" pieces)
Onions- 1 cup (roughly chopped)
Tomatoes- 1 (finely chopped)
Turmeric powder- 1 tsp
Chilli powder- 2 tsp
Garam Masala- 1 tsp
Salt- to taste
Oil- 3 tsps
Notes:
1. To reduce the sliminess in the bhindi, pat them dry with a towel after washing them. Make sure the knife, cutting board and the bhindi is dry when chopping them. This will reduce the sliminess to a great extent.
Spices for seasoning
Cumin seeds- 2 tsps
Fennel seeds- 1 tsp
Preparation
In a kadai, add 1 tsp of oil. Fry the chopped bhindi on a medium flame for 4- 5 minutes. Stir frequently, so as not to burn the bhindi. Transfer the fried bhindi to a plate.
In the same kadai, add 2 tsps of oil. Add in the cumin and fennel seeds. Once it starts to crackle, add the chopped onions. Saute the onions until they turn slightly transclucent. Add in the chopped tomatoes and salt. Once the tomatoes turn mushy, add the fried bhindi, turmeric powder, chilli powder and garam masala . If the consistency appears dry, add in a cup of water. Give a good stir to bring all the flavors together. Cook covered over a medium flame for 10 minutes, checking frequently in between to make sure there is enough water in the pan.
Once the bhindi and the other vegetables are cooked, switch off the flame.
Bhindi-Pyaaz masala is ready to be served with some pulav or rotis/parathas.
Notes
1. You may skip the garam masala, if you prefer a milder gravy
2. Tweak the amount of chilli powder to suit your preference.
3. You could have this as a dry gravy as well.
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