A semi dry lightly spiced north indian curry made with Bhindi.
200-250 gms bhindi
1 onion [chopped]
2 tomatoes chopped]
1 tbsp ginger-garlic paste
1 tsp dhania powder
¼ tsp red chili powder
½ tsp haldi
½ tsp punjabi garam masala powder
½ tsp amchur powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
1 tsp kasuri methi
Rinse the bhindi well in water, dry them on a large plate on their own or wipe with a kitchen towel.
Remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
Heat 2 tbsp oil in a kadai add the bhindi and saute till they are completely cooked.
Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. Keep the sauteed bhindi aside.
Add 1 tbsp oil to the same pan.
Add chopped onions and fry till they become translucent.
Add the ginger-garlic paste and saute for ½ a minute or till the raw aroma of the ginger-garlic disappears.
Add the chopped tomatoes and saute till the tomatoes are soft and mushy, if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
Add all the dry spice powders one by one, Stir well and saute for a minute.
Add the sauted bhindi, crushed kasuri methi & salt and mix so that the onion-tomato masala coats the bhindi well.
Cook for 2-3 minutes, stir in between.
Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.