Indian Recipe Bhindi Masala is semi dry curry. This veggie is like by all age people, good for bones provide us calcium. Bhindi Masala is best serve with raita and phulka.
Preparation time: 20 min.
Cook time: 25 min.
Total time: 45 min.
Ingredients Required:
1. Bhindi 200 – 250gm.
2. One medium size onion
3. Two medium size tomatoes chopped
4. Half inch ginger and 2-3 garlic
5. One tsp coriander powder
6. Half tsp red chili powder
7. Half tsp turmeric powder
8. Half tsp Punjabi garam masala
9. Half tsp amchur powder
10. Salt as required
11. Two tblsp oil for frying
12. One tblsp oil for frying the onion – tomato masala
13. One tsp kasuri methi.
Instructions:
1. Risen bhindi well in water
2. Remove the base and stalk while chopping the bhindi
3. Heat two tblsp oil in a wok add the bhindi and sauté it till they are completely cooked stir it occasionally keep an eye on it take care that it should not burn.
4. Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
5. Keep the sautéed bhindi aside.
6. When all oil is used up so add one tbsp oil in to the same pan. Add chopped onion and sauté it till become translucent.
7. Add ginger garlic paste and sauté it raw aroma disappears.
8. Add tomato till become soft and mushy, if tomato mixture become to dry add ¼ to ½ cup of water and continue stirring again.
9. Add all the dry spices one by one.
10. Stir well and sauté and then add sauté bhindi, crushed kasuri methi and salt and mix well till onion tomato and masala coat it well.
11. Cook for 2-3 min. stir in between
12. Serve hot bhindi with coriander leaves.
Indian Cuisines Bhindi Masala is ready to serve with naan, chapatis.
 |
| Bhindi Masala |
Preparation time: 20 min.
Cook time: 25 min.
Total time: 45 min.
Ingredients Required:
1. Bhindi 200 – 250gm.
2. One medium size onion
3. Two medium size tomatoes chopped
4. Half inch ginger and 2-3 garlic
5. One tsp coriander powder
6. Half tsp red chili powder
7. Half tsp turmeric powder
8. Half tsp Punjabi garam masala
9. Half tsp amchur powder
10. Salt as required
11. Two tblsp oil for frying
12. One tblsp oil for frying the onion – tomato masala
13. One tsp kasuri methi.
Instructions:
1. Risen bhindi well in water
2. Remove the base and stalk while chopping the bhindi
3. Heat two tblsp oil in a wok add the bhindi and sauté it till they are completely cooked stir it occasionally keep an eye on it take care that it should not burn.
4. Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.
5. Keep the sautéed bhindi aside.
6. When all oil is used up so add one tbsp oil in to the same pan. Add chopped onion and sauté it till become translucent.
7. Add ginger garlic paste and sauté it raw aroma disappears.
8. Add tomato till become soft and mushy, if tomato mixture become to dry add ¼ to ½ cup of water and continue stirring again.
9. Add all the dry spices one by one.
10. Stir well and sauté and then add sauté bhindi, crushed kasuri methi and salt and mix well till onion tomato and masala coat it well.
11. Cook for 2-3 min. stir in between
12. Serve hot bhindi with coriander leaves.
Indian Cuisines Bhindi Masala is ready to serve with naan, chapatis.
No comments:
Post a Comment