Bhindi masala for Roti/Pulka

This bhindi masala goes quite well with pulkas or rotis or even with rice. I usually make bhindi in a very simple manner with mild spices in a poriyal/vadakal kind of a way more suited along with rice. I wanted to replicate the bhindi masala served in tandoori restaurants as a side dish for rotis. This is my version and it turned out to be a super hit

Bhindi Masala

Ingredients

Serves - 2
Spice Level - Moderately Spicy
Prep time - 20 minutes
Cooking time - 20 Minutes

Bhindi/Ladies Finger - 1/2 kg [Cut into half and slit lengthwise]
Green Chilli - 3 ,slit lengthwise
Onion  -1  Large, chopped lengthwise into medium pieces
Turmeric - 1/2 Tspn
Curry/chilli/Masala Powder - 1 Tbspn + 1 Tspn
Cumin/Jeera - 1 Tbsp
Mustard - 1 tspn
Hing - 1/4 Tspn
Oil - 4 Tbspn + 2 tBspn
Salt - as per taste

Method

Gather the chopped bhindi in a microwave bowl. Add 2 Tbspn oil, 1 tspn salt,1 tspn chilli powder to the bhindi and stir well. Microwave on high for 7-9 minutes, stirring once or twice in between. Keep aside. this will make the bhindi less gooey when cooking later.

Heat 4 Tbspn oil in a kadai. Add hing,mustard,jeera. Let it roast. Add in the onions and green chilli and turmeric powder. Saute well till the onions are cooked well.Now add in the bhindi, remaining chilli powder and salt and on low flame, keep stirring now and then till the bhindi is done well.It would take around 20 minutes for the bhindi to be cooked well. When it starts to get slightly crispy, the dish is done.Switch off flame.

Serve with pulka/roti or with sambar and rice.



Print this Post