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
|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|
|Pepper powder||½ tsp|
|Kashmiri chilli powder||½ tsp|
|Cinnamon||1 inch piece|
|Bay leaves||½ of a leaf|
cut the ladies fingers to 1cm long pieces and keep it aside.
Chop onion, tomatoes, ginger, garlic, green chilli, coriander leaves and washed curry leaves. Keep it all aside.
Heat a kadai and dry roast cinnamon, cardamom, cloves and bay leaves. Crush them and keep it aside.
To the hot kadai, pour ½ tbsp oil, add ladies finger and toss it until it is mixed thoroughly.
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.
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.
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.
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
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.
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.
Stage 1- chopped ladies finger
Stage 2 – chopped onion, tomatoes, ginger, garlic, green chilli, coriander leaves and curry leaves.
Stage 3- dry roast cinnamon, cardamom, cloves, bay eaves and crush them
Stage4 - heat oil in a kadai, sauté ladies finger.
Stage 5- add cumin powder, coriander powder, salt and sauté ladies finger until they are 75% done. Remove it from the kadai and keep it aside.
Stage 6- to the kadai pour oil, sauté ginger, garlic, green chilli and curry leaves. Add chopped onion.
Stage 7- To this add cumin powder, coriander powder, turmeric powder, pepper powder, salt, crushed spices and mix them well. Sauté until onions turn golden brown.
Stage 8- add chopped tomatoes and sauté it. To this add kashmiri red chilli powder, mix and sauté them until tomatoes turn mushy. Sauce base is ready
Stage 9- Add sautéed ladies finger and mix well. Add ½ the coriander leaves and let the ladies finger get fully cooked.
Stage 10-Add curd and mix until the raw smell goes. Finally add the rest of coriander leaves and mix well. Serve it hot.
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