PUNJABI BHINDI MASALA

PUNJABI BHINDI MASALA

One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely

Ingredients:-

• Bhindi, (Lady's Fingers/ Okra), 250 gms
• Onion, 1
• Tomato, 1
• Ginger Garlic Paste, 1 tsp
• Green Chilli, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste
• Coriander Powder, 1 tsp
• Amchur (Dry Mango) Powder, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
• Kitchen King Masala, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Oil, 1 and 1/2  tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp 

Method:-

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside 

Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes

Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well

Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis