Bhindi masala is delicious and in my perception it is the gravy version of the fry…
Cooking time: 20 mins
Prep time: 10 mins
Bhindi – 1/2 lb (uncut)
Onion – 1 (chopped)
Tomato – 1 (chopped)
Green chillies – 3 (finely chopped)
Garam masala – 1 table spoon
Coriander powder – 1/2 table spoon
Turmeric – 1 pinch
Red chili powder – 1/ 4 table spoon
Oil – 1 table spoon
Salt to taste
Recipe for bhindi masala:
1) Boil the bhindi (uncut) in water without adding salt for 7 mins. Drain the water, spread them on a paper towel and let them dry.
2) In a heated pan, add oil and add onion. Fry them for about 1 min; make sure they don’t turn golden yellow.
3) Add diced tomatoes, chopped green chillies, turmeric, coriander powder and garam masala. Mix well and cook for 5 mins.
4) Add bhindi to this masala gravy + 1/4 cup of water. Let it cook. Add salt and red chili powder and mix thoroughly.
Bhindi masala is ready to eat. Best when served with steaming hot rice and ghee 🙂