Saturday, 29 November 2014

Rajasthani Bhindi Masala

 I have seen many people who hate eating lady's fingers or bhindi. Bhindi sabji sometimes tends to become sticky and that is what puts off most of the people away.

But if you add some sour ingredient like mango powder, tamarind juice, lemon juice etc it helps in reducing this stickiness and makes the sabji very interesting.

 Try this yummy rajasthani preparation and you will be left asking for more.

The deep frying in this recipe makes this dish super delicious though it increases the oil content. But then once in a while we all need some indulgence.






Ingredients :


1/4 kg .....................Bhindi ( lady's fingers)
2 ............................potatoes
2 ...........................onions ( sliced )
2 ...........................tomatoes
1 tsp......................chilly powder
1/2 tsp...................garam masala (Dhania , jeera , dalchini, lavang )
1 tsp....................dry mango powder ( amchoor )
1/4 tsp................turmeric powder
1 tbsp...............oil
salt
oil for deep frying




Method :


Wash and cut the lady's fingers vertically in long finger like shape.

Wash peel and cut potatoes also length wise.

Cut tomatoes into medium pieces.

In a pan heat oil and deep fry the potatoes and lady's fingers little at a time.

Fry them till crisp, drain out the oil and keep aside.

Now in a non stick pan take 2 tbsp oil.

When the oil is hot add onions and saute till golden.

Add the tomato pieces and saute till the raw smell of tomatoes disappears.

Now add all the masala powders, salt and mix well.

Add fried potatoes and bhindi and stir.

Add 1/2 cup or more water and cover the pan with a lid.

Cook for 10 minutes or till you get a thick semi dry gravy.

Serve hot with rotis.



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