June 29, 2016

Restaurant Style Bhindi Masala (Spicy Lady's finger Gravy)

A simple step by step recipe with no complications for making Bhindi masala, which  is a tempting semi dry gravy that goes very well with chapatis, phulkas, Rotis, Naan and Jeera Rice. The sauted veggies are coated well in spicy masala gravy and it is a delightful side dish with enjoyable taste....

Pre time: 05 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Restaurant Style Bhindi Masala (Spicy Lady's finger Gravy):

Lady's fingers / Okra / Bhindi (tender ones)  20
Onions thinly sliced from 2 onions
Oil 5 table spoons
Coriander seed powder 3 tea spoons
Garam masala powder 1/4 tea spoon
Red chilli powder 1 and 1/2 tea spoons
Turmeric powder 1/4 tea spoon
Sugar 1/2 tea spoon
Cumin seeds 1 tea spoon
Salt to taste
Kasuri methi leaves 2 tea spoons

For Gravy Paste:

Onions 2
Tomatoes 2
Green chillies 2
Garlic pods 7
Ginger pieces 1 inch
Cloves 5
Cinnamon stick few pieces
Cashews 6 or Poppy seeds (kasa kasa) 2 tea spoons
Curd 100 ml

Except the curd put all other ingredients in a blender and grind them to paste. Mix the paste with the curd and keep aside.

How to make Restaurant Style Bhindi Masala (Spicy Lady's finger Gravy)?

  • Wash the Lady's finger well and make them dry by wiping them with a cloth. Remove both the edges and cut them in to 1 inch size pieces.
  • Heat a Non stick pan with 3 tb spoons of oil.
  • Shallow fry the Lady's finger pieces in the oil till they become golden brown.
  • Take them out from the oil and keep aside.
  • Add rest of the oil to the pan and heat it.
  • Do the seasoning with the cumin seeds.
  • Once they splutter fry the onions till they become light brown.
  • Add salt to the onions and stir.
  • Now add all the powders mentioned under the ingredients to it and fry for a minute.
  • Pour the curd mixture to it and give few stirs.
  • Wait till the oil separates.
  • Pour 150 ml of water.
  • Once the gravy again thickens add the fried veggies to the gravy and mix well.
  • Sprinkle the kasuri methi leaves too.