Restaurant style Masala Bhindi. Ready within 30 mins and is sure to make everyone drool over it. The bhindi is crispy and not soggy, just the perfect way. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
For the Masala Paste:
*Jeera-1/4 tsp
*Fennel seeds- 1/4 tsp
*Coriander seeds- 1/2 tsp
*Peanuts- 2 tbsp
*Grated coconut- 2 tbsp
*Green chilies-2-3 nos
*Salt- to taste
For the tadka:
*Oil- 3 tbsp
*Mustard seeds- 1/4 tsp
*Curry leaves- 1 sprig
*Bhindi- 250 gms (Clean and cut into 2'' pieces)
*Onion- 1 medium sized (finely chopped)
*Tomatoes- 2 medium sized (finely chopped)
*Salt- to taste
*Red chilli powder- 1 tsp (Add more or less according to your taste)
*Tamarind juice- 2 tbsp (diluted)
*Jaggery- small lemon sized ball
*Chopped Coriander leaves- 2 tbsp
PROCEDURE:
For the Masala Paste
*Dry roast all the Spices on low flame except for green chilies.
*Grind the roasted spices and the rest listed under the masala paste.
*Make a fine paste without adding any water to it. Set it aside.
*Heat oil in a kadhai.
*Add mustard seeds and curry leaves and allow to crackle.
*Now add washed,cleaned and drained bhindi to the oil. Add some salt to it.
*Fry the bhindi for 4-5 mins until the bhindi is no longer soggy and is crispy.
*Now add Onion and tomatoes to it.
*Cook till the tomatoes are soggy but take care to not break the bhindi.
*Now add red chilli powder and the prepared masala paste.
*Fry and saute for a while on low flame till all of it turns aromatic.
*Add jaggery and tamarind juice and mix well.
*Check for seasoning and add more salt and chilli powder if needed.
*Restaurant Style Bhindi masala is ready. Garnish with coriander leaves and serve hot.
