Friday, 4 July 2014

Bhindi Curry (வெண்டைக்காய் கறி)


Ladies finger or bhindi is my family’s favorite vegetable. Hence, I make bhindi poriyal or curry frequently. Over the years, I have tried out different bhindi recipes to offer variety at the table.  This bhindi curry works well for me and makes a good accompaniment for chappati or roti and simple salad.

Ingredients: (Serves four)
Bhindi – cut into ½” pieces, 4 teacups or 800ml measure
Tomato – 1 no, chopped
Onion – 1 no, finely chopped
Salt – to taste
Curry leaves – a few
Kitchen King garam masala – 1 teaspoon*

For the masala:
Onion – 2 no, cut into large cubes
Tomato – 1 no, cut into large cubes
Coriander powder – 3 teaspoons
Cumin powder – 1 teaspoon
Ginger garlic paste – 1 teaspoon*
Turmeric powder – ½ teaspoon
Red chilli powder – 2 teaspoons (adjust to taste)

*Alternatively, you can use 3 pods of garlic and ½” piece ginger instead of ginger-garlic paste.
* Kitchen King is a brand of garam masala that has a unique flavor.
Bhindi Curry (வெண்டைக்காய் கறி)
Method: Blend all the masala ingredients into a fine paste using a mixer-grinder. Heat oil in a kadai, add chopped onion and fry till it becomes transparent. Add chopped tomato. Cover and cook till it becomes pulpy. Now add the ground masala and cook on low flame till oil separates. Add ¼ teacup (50ml) of water to the masala and mix well. Add bhindi pieces, salt and curry leaves. Cover and cook on low flame till the vegetable is done. Add garam masala. Mix well. Simmer for 2 minutes and switch off the fire. Serve hot with roti or chappati and onion salad. 

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