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Sunday, February 10, 2013

Bhindi Masala 
(Punjabi Style)

 Don't be afraid to try without all the optional ingredients. 
It will be way better than any shop bought food anyways!

Bhindi  250 gms
Onion       2 medium
Tomato     1 medium (optional)
Ginger      1 or 2 inch piece(optional)
Coriander leaves few sprigs (optional)
Green Chilli       1        (optional)
Lemon juice       1 or 2 tsp (according o your taste) (optional)

Cumin seeds  1 tsp
Asafoetida  a pinch (optional)
Turmeric        1 level tsp
Red chilly powder  1/2 tsp (or less according to your taste)
Coriander cumin powder (Dhana jeeru powder)   2 heaped tsp. (Optional)

Oil  2 tbsp
salt to taste

  1. Wash and wipe the bhindis with a tea towel. Cut and discard the end bits. Cut into halves and then lengthwise into four parts. Discard if you notice any black bits in any.
  2. Peel onions, rinse and cut in half and then cut into long thin strips or chop.
  3. Wash and cut tomatoes. Discard the green bit.
  4. peel and grate or pound ginger.
  5. Slit green chilli lengthwise.
  6. Wash and chop coriander

In a wide non stick pan:   

  1.  On a medium heat, add oil in the pan. 
  2. Add cumin seeds, green chilli .
  3. When the cumin changes color,add asafoetida and turmeric.
  4. Give a quick stir and add onions.Mix. Cook till softened.
  5. Add ginger, red chilli and dhana jeeru , a quick stir and add tomatoes.
  6. Lower the heat and let it cook covered for a minute.
  7. Add the bhindi. Mix well. 
  8. Cover and cook on medium heat for 5 minutes.
  9. Uncover and mix and cook further for 5 to 7 minutes. Stir if needed so it cooks evenly.
  10. Poke a sharp knife through a bhindi, if it cuts into it with ease,its cooked.
  11. add coriander, lemon juice salt and mix well.

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