Saturday, 17 May 2014

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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