Ingredients
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500 grams Bhindi
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2 Big chopped Tomatoes
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1.5 tbsp Peprika powder
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1 tbsp Coriander powder
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0.5 tbsp Turmeric powder
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1 tbsp Garam masala
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As per taste Salt
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2 tbsp Oil
Directions
A simple North Indian bhindi masala that is great on flavors, tastes delicious and is heathly. This is semi dry curry made of ladies fingers goes well with warm rotis. Bhindi masala is mildly spicy, hot and full of flavors that comes from pan fried bhindi and Garam masala.
Steps
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1
Done
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For Frying BhindiCut bhindi into small pieces Heat 1 tablespoon oil in a pan on medium flame. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, then lower the heat to low and cook 5 more minutes. The bhindi is mostly cooked by now (after 15 mins) and there should be very little sliminess left. Remove pan from heat. |
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2
Done
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For tomato gravyTo another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1 tablespoons oil on medium heat. Once the oil is hot, add chopped tomatoes in to it cook it until soft and musky. Then add all the powder masalas. Mix all the spices well the tomato. Add some water at this point so that the masala don't get burnt. Add bhindi to the tomato Masala and let it cook on medium flame for a while. |
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3
Done
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For ServingYour Bhindi Masala is ready to serve with Warm rotis |
