Wednesday, September 07, 2011

Bhindi Masala recipe

Bhindi or ladies finger is very much liked in north Indian households. Punjabis just love it. But many people refrain from it due to it's high oil content. But don't you worry we have a healthier version of bhindi masala recipe for you today. Use roasted masalas, and cook the bhindi in a pressure cooker before roasting them in a non-stick kadai.

  • Preparation Time: 20 Minutes
  • Cooking Time: 10 Minutes
  • Makes 4 serving
  • 20-24 ladies finger or bhindi.
We would be requireing the following items for a smooth paste.
  1. 1 roasted onion, roughly chopped
  2. 2 tbsp freshly grated coconut
  3. 1 cup chopped coriander (dhania)
  4. 4 tsp sugar
  5. 2 tsp ginger-green chilli paste
  6. 1 tsp turmeric powder (haldi)
  7. 1 tbsp coriander-cumin seeds (dhania-jeera) powder
  8. 2 tsp garam masala
  9. 2 tsp roasted sesame seeds (til)
  10. 2 tbsp lemon juice
  11. salt to taste

Method Bhindi Masala recipe:

Wash and pat dry the bhindis. Slit them lengthwise.

Stuff the bhindi with the prepared paste. Keep aside.

Pressure cook the stuffed bhindi and the remaining paste, if any, for 1 whistle.

Allow the steam to escape and then open the pressure cooker.

Heat a non-stick kadhai on a medium flame and when hot, add the bhindi and cook on a low flame for 5 to 6 minutes or till they are done.

Serve hot.


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