Bhindi Masala – This is a very simple recipe made with bhendi – vendakkai. This okra gravy is a semi-dry preparation and tastes well for roti / chapati.
For frying Bhindi
- 250 grams Bhindi – okra
- 2 tablespoon oil
- 1/4 teaspoon salt
For the powder
- 1/2 cup peanuts
- 3 tablespoon white sesame seeds
- 1 tablespoon Oil
- 1 sprig curry leaves
- 1 teaspoon cumin seeds
- 1 pod garlic
- 2 inch piece ginger
- 2 medium onions, finely chopped
- 3 medium ripe tomatoes, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon jaggery
- 1/8 teaspoon asafoetida
- 1 teaspoon sambar powder
- 6–7 cashew-nuts, broken
- Heat oil in a pan and add in the cut bhindi and salt. Fry on a very low flame till the bhindi is roasted and no more slimy. It will take a good 12-14 minutes on a low flame. Set aside.
- In the mean time crush the ginger and garlic in a mortar and pestle or in a mixie. If grinding in a mixie, do not add any water. We just want it crushed. Not a paste. Set aside.
- Heat oil in a pan, add in the curry leaves and cumin seeds. Let the cumin seeds splutter. Add in the crushed ginger and garlic and saute for a couple of minutes.
- Add in the onions and fry on a low flame until the onions are nice and golden. It will take a good 10 minutes.
- Once the onions are golden, add in the very finely chopped RIPE tomatoes. Add in the salt, turmeric, sambar powder, jaggery and asafoetida. Add in a few cashewnuts. Fry till the tomatoes are well cooked and streaks of oil start to appear on the top.
- In the mean time when the tomatoes are cooking, take another pan and
- dry roast the sesame seeds and peanuts on a low flame. Dry roast briefly until the sesame seeds starts to pop. Do not roast for a long time as the sesame seeds may turn bitter. Grind in a mixie to a fine powder. Set aside.
- Now back to the main pan. Add in a cup of water to the onion and tomato mixture. Add in the bhindi and the sesame-peanut powder. Saute for a minute to combine. Remove off heat. Serve hot.
- Category: Side Dish
- Cuisine: Indian