28 November 2017

Bhindi Masala - Punjabi recipe

This morning (1 July 2013), I felt I should prepare some bhindi (வெண்டைக்காய்) curry, as we had bhindi to spare. If you like vendaikkai, here is the easy recipe:


Vendaikkai --- 300 to 400 g
Tomato ----medium size 1 no, chopped finely.
Onion ---- medium size, 1 No, chopped
Green mirchi ---- 2 nos, ground into a paste
Ginger-Garlic paste ---- 1 tsp
jeeragam ----- 1 tsp
turmeric powder --- 1/2 tsp
red mirchi powder ---- 1 tsp
Dhania powder ---- 1 tsp
Oil ----- 2 tbsp
salt to taste
Garam masala powder -- a pinch

Vendaikkai being cooked on our Induction cooker

Remove the top and the bottom of the v-kais and cut into 1" long pieces.
Cut the onion and tomato into small pieces.
In a kadai, pour oil 1/2 tbsp and when the oil is hot, put the v-kai pieces and saute for    8-10 minutes on a low-medium flame. Keep the veg aside.
In the same kadai, pour the remaining oil, and when hot, put jeera and let it splutter.
Add onion and chilli paste, saute for 6 minutes.
Add ginger-garlic paste, saute for 4 minutes.
Add turmeric powder, red mirchi powder, and dhania powder and mix well.
Add chopped tomatoes and let it cook for 8 minutes.
Add the vendaikkais (bhindi) and allow it to cook for 10-12 minutes with lid open. 
Add salt in between the veg cooking.
Add the pinch of garam masala and mix. Allow one minute and put off the heating.

Bhindi Punjabi-style masala is ready; best with phulkas.

5-15 PM

I prepared this morning at 1PM and it came out tasty.

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