Bindi Masala

It’s boring to have regular routines with your main-courses and its side dishes, right? It is like, you are having rice with curries, chappathi with aloo bhaji, dosa with chutney etc. Thinking of something different? Healthy, tasty and easy-to-cook.... And good to go with chappathis, dosa etc?

Here you are with delicious and easy to prepare bindi masala. It can also be the lunch box side dish for your school-going kids. Turn it to a roll too... they would appreciate it. Just try this one.

For this recipe, I have freshly prepared garam masala. But you may also use the one commercially available too.

1 review, 4.67/5

Bindi Masala

North India

3 persons

40 minutes

Items List

Name Quantity Image
Ladies finger 200gms
Onion 75 gms
Tomato 100gms
Curd 1 tbsp
Oil 1 tbsp
Chopped ginger ½ tbsp
Chopped garlic ¼ tbsp
Chopped green chilli 1 tbsp
Chopped coriander leaves 1 tbsp
Curry leaves 9 nos
Salt enough to taste
Turmeric powder ½ tsp
Cumin seed powder 1 tsp
Coriander powder 1tsp
Pepper powder ½ tsp
Kashmiri chilli powder ½ tsp
Cinnamon 1 inch piece
Cardamom 2 nos
Cloves 3 nos
Bay leaves ½ of a leaf

Preparation

Stage 1

cut the ladies fingers to 1cm long pieces and keep it aside.

Stage 2

Chop onion, tomatoes, ginger, garlic, green chilli, coriander leaves and washed curry leaves. Keep it all aside.

Stage 3

Heat a kadai and dry roast cinnamon, cardamom, cloves and bay leaves. Crush them and keep it aside.

Stage 4

To the hot kadai, pour ½ tbsp oil, add ladies finger and toss it until it is mixed thoroughly.

Stage 5

To this add ½ tsp coriander power, ½ tsp cumin seed powder, and salt just enogh for ladies finger. Cook it until it is 75% done. Transfer it to a plate and keep it aside.

Stage 6

To the kadai pour another ½ tbsp oil and to the hot oil add chopped ginger, garlic, green chilli and curry leaves. Once they are sautéed, add chopped onions to it.

Stage 7

To it add ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp pepper powder, crushed garam masala, turmeric powder and ¼ tsp salt. Mix them well and sauté them until onion turns slightly golden brown.

Stage 8

To this add chopped tomatoes and sauté them for 2 minutes (the skin starts peeling off). To this add kashmiri chilli powder and mix it well. Sauté until the tomatoes turn mushy. The base sauce is ready

Stage 9

Now add the already 75% cooked ladies fingers to it and mix them very well. Let the ladies finger cook fully so that it joins with the sauce base. Add half the coriander leaves (mostly the part with stem) and mix well.

Stage 10

To this add curd, mix it well and stir it until the raw smell of curd is gone. Add the rest of the coriander leaves, mix well.

Bindi masala is ready to serve.

Tips

  • At stage 8 instead of chopped tomatoes, you may add tomato puree or blanched tomatoes so that the curry will have some gravy.For more gravy add ½ cup water at stage 8.At stage 9 instead of curd we can also add cashew paste for rich and thick gravy.

Stages

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