Bhindi Masala

Side dish

Bhindi Masala
 
Subaddra Sankruti avatar
Subaddra Sankruti Published on 9/13/2017, viewed by 494

This is how i make bhindi masala. (Google for more variations­čśë) You can use chilli powder instead of green chilli. But i like the fresh taste of green chilli­čśő. This is the best side dish for roti. Enjoy! (Please note that the bhindi will not be crispy on outside as it is a green veggie. Dont fry them for more than 2 minutes or it mite burn)

What you will need

Bhindi/ Ladiesfinger - 200 gms chopped

Onion - 2 medium sized, chopped

Tomato - 2 medium sized, chopped

Ginger garlic - 2 tsp each, finely chopped (or paste)

Corriander seeds (crushed) & jeera - 1 tsp each

Oil for deep frying and shallow frying

Turmeric powder - 1/4 tsp

Green chilli - 2 or to taste

Salt to taste

How to cook

1

Deep fry bhindi until the insides become brown. Keep aside. In a pan, heat 3 tbsp oil and saute jeera and corriander seeds.

Deep fry bhindi until the insides become brown. Keep aside. In a pan, heat 3 tbsp oil and saute jeera and corriander seeds.

2

Add onion & turmeric, ginger & garlic, green chilli and saute until onion turns transparent/ pink. Then add tomatoes. Saute till tomatoes are done and oil starts leaving sides.

Add onion & turmeric, ginger & garlic, green chilli and saute until onion turns transparent/ pink. Then add tomatoes. Saute till tomatoes are done and oil starts leaving sides.

3

Add the fried bhindi, salt & mix well. Cover and cook for 5 mins. Serve hot with rotis.

Add the fried bhindi, salt & mix well. Cover and cook for 5 mins. Serve hot with rotis.

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