Ingredients
Scale
- 250 grams bhindi / ladies finger
- 2–3 medium sized potatoes
- 2 tablespoon plain curd / yogurt
- 4 tablespoon peanut oil (divided)
- 1 teaspoon cumin seeds
- 2 dried red chillies
- 1 cup onions, finely chopped
- 4 ripe tomatoes, pureed
- 2 teaspoon ginger garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon salt
- 1/4 cup roasted peanuts
- 3 sprigs coriander leaves
Instructions
- Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
- In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
- Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
- Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
- In the mean time crush and puree the tomatoes in a blender.
- Add in the ginger garlic paste and the pureed tomatoes.
- Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
- Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
- When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
- Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
- Serve hot with roti/chapati.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Curry
- Cuisine: Indian