Bhindi Masala Gravy Ladies Finger In Tomato Onion Gravy
Vegetarian curry side dish from North India, Multiple States. Made with tomato, bhindi, onion. Moderately spiced with balanced flavours.
Ingredients
- Red Chilli Powder (Lal Mirch) — 0.5 tsp (ground)
- Sunflower Oil (optional) (whole)
- bay leaf — 1 piece (whole)
- bhindi — 250 g (sliced)
- Tomato — 3 piece (chopped)
- Mace — 1 piece (ground)
- Curd — 2 tbsp (whole)
- coriander powder — 1 tsp (ground)
- Kasuri Methi — 1 tbsp (ground)
- Cardamom — 1 piece (ground)
- salt (optional) (whole)
- Garlic — 5 piece (chopped)
- Ginger — 1 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- cinnamon stick — 1 piece (ground)
- onion — 1 piece (chopped)
- green chillies — 2 piece (chopped)
Method
- To begin making the Bhindi Masala Gravy Recipe, make sure to first rinse and dry each Bhindi.
- This process is done in order to ensure that the bhindi doesn't get sticky while cooking it.
- After wiping the bhindis dry, slit the bhindi vertically till about half an inch from the tail (thinly sliced), so that each bhindi is slit but held together by the tail.
- Heat oil for cooking into a pan; add the bhindi, sprinkle some salt and saute the bhindi until cooked.Cover the pan of the bhindi partially while it is cooking.
- This will help the bhindi steam cook, at the same time roast a bit.
- Keeping the lip ajar, helps the steam at the same time, trap a little steam.
- It will take a good 10 minutes to cook the bhindi.
- Keep stirring to ensure it gets roasted well on all sides.Next step is to make the gravy for the Bhindi Masala.Add the tomatoes, into a mixer grinder and make a puree.
- Keep aside.In a mixer grinder, add garlic, onions, ginger, chillies, cloves, cardamom, cinnamon stick and made and grind it to a smooth paste.
- Heat oil in a pan on medium heat; add in the bay leaf and saute for about 10 seconds.After 10 seconds, add in the onions garlic and spice paste and saute for 2 to 3 minutes.Add the turmeric powder, red chilli powder, coriander powder and mix everything well.
- Cook for about a minute until the raw smell goes away.
- Next, add the tomato puree, curd and salt.
- It will take about 2 to 3 minutes over medium heat for the tomato to cook.
- Check the salt and allow the masala to be thick.Once done, add the roasted bhindi into the masala gravy.
- Check the salt and turn the heat to high and cook for another minute so that the bhindi gets coated well with the masala.After a couple of minutes, add the crushed kasuri methi and turn off the heat.Garnish the Bhindi Masala Gravy with chopped coriander leaves and serve hot.
- If can also serve the along with Tawa Paratha and Boondi Raita for an Indian lunch or dinner.
Common questions
- Bhindi Masala Gravy Ladies Finger In Tomato Onion Gravy ko English mein kya kehte hain?
- भिंडी मसाला ग्रेवी ko English mein Bhindi Masala Gravy Ladies Finger In Tomato Onion Gravy likhte hain.
- Ek plate Bhindi Masala Gravy Ladies Finger In Tomato Onion Gravy mein kitni calories hoti hain?
- 35 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 20 min taiyari, 30 min pakana.