Bhindi is one of the favorite vegetable of my kids, and the most common recipe made out of it is Bhindi fry. This recipe is very light on gravy and goes well with Paratha, Phulka, or Rice. The achari masala gives a exotic flavor to the recipe. Bhindi masala can be pack for your kids lunch boxes with paratha or roti.
Ingredients
- 500g Bhindi chopped
- 5 tbsp Oil
- 1 large Onion chopped
- 1/2 tsp Cumin Seeds
- 1 tsp Ginger and Garlic paste each
- 1 medium Red tomato chopped
- 1 tbsp Achari masala powder see step 4 below
- 1/4 tsp Hot red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander and Cumin powder each
- 1/2 tsp Pepper powder
- 1 tsp Amchoor powder
- Salt to taste
Instructions
- Rinse Bhindi in running water and wipe with kitchen towel. Leave it until it is dry for at least 1 hours. This will help in avoiding Bhindi becoming sticky while cooking.
- Cut the Bhindi into one inch pieces.
- Heat 2 tbsp oil in a pan and stir fry Bhindi with some salt and pinch of turmeric powder until it is tender and slightly golden color.
- Achari masala: 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp Nigella seeds (Kalonji), 1 tsp Fennel seeds, 1/2 tsp Fenugreek ( methi)seeds. Dry roast all the spices in a pan for 2 to 3 min at low to medium heat till aromatic. Grind the spices in a grinder until powdered. Keep aside.
- Heat 5 tbsp of oil in a pan at medium heat, add cumin seeds and once it crackles, add onion and little bit of salt and saute it for 1 minute. Add ginger garlic paste and saute it till golden brown color.
- Add tomato, saute it until tomato gets mushy. Add 1 tbsp achaari masala powder, coriander-cumin powder, turmeric powder, amchoor powder, chili powder and pepper powder. saute the masala for 2 more minutes.
- Add 1/2 cup of water and bring it to boil.
- Add the Bhindi and cook for 1 more minute. Stir slowly so that Bhindi does not break.
- Bhindi masala is ready to be served.
- Enjoy with Phulka, Paratha or rice.
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