Masala Bhindi (மசாலா வெண்டைக்காய் கறி)

Yummy, spicy ladies finger curry that goes well with both rice and chappati. 

Ingredients: (Serves four)

Ladies finger (Bhindi) – ½ kg, cut into 1” long pieces

Tomato – 2 no, cut into small pieces

Onion – medium sized, 2 no, sliced

Salt – to taste

Mustard – 1 teaspoon

Jeera – 1 teaspoon

Red chilli powder – 2 teaspoons

Turmeric powder – 1 teaspoon

Garam masala – 1 teaspoon

Oil – 2 tablespoons

Sugar – ½ teaspoon (optional)

Curry leaves – a few

Coriander leaves – chopped, 2 tablespoons

Masala Bhindi (மசாலா வெண்டைக்காய் கறி)

Method: Heat oil in a kadai, add mustard seeds and when they start to sputter, add jeera. Saute for a few seconds. Add cut onions and fry till they become transparent. Now add tomato pieces and required salt. Mix well, cover and cook on a low flame till tomatoes become pulpy and oil separates. Add bhindi pieces, required salt, turmeric powder and red chilli powder and mix well. Cover and cook on a low flame. Once the vegetable is cooked, add garam masala and mix well. Cook for 2-3 minutes with the lid open on low flame, and then switch off the fire. Garnish with curry leaves and coriander leaves. Serve hot with chappati and dhal. 

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