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Home Dish Tangy Bhindi Onion Masala

Tangy Bhindi Onion Masala

Name: How to cook Tangy Bhindi Onion Masala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Tangy Bhindi Onion Masala

#rainbowweek6 #green Bhindi /Ladies Finger or Okra is a very nutritious vegetable and very low in calories.This delectable vegetable is rich in vitamins and dietary fibre and aids in weightloss.It can be cooked in various ways and adding few aromatic masalas makes it a delicious accompaniment with any Indian flatbread. Bhindi Onion Masala or Bhindi Do Pyazaa is mildly sweet sour in taste and adding kasoori methi and ajwain makes it all the more flavourful.

Ingredient

Food ration :

3 servings

150 gms

Bhindi/Ladies Finger

onion chopped finely

onion cubed and petals separated

1 small

tomato chopped

1 tbsp

tomato puree

1 tbsp

curd

1/2 tsp

ginger paste

1/2 tsp

garlic paste

4 cloves

garlic sliced

1/4 tsp

turmeric powder

1/4 tsp

Red chilli powder

1/2 tsp

cumin powder

1/4 tsp

coriander powder

1/4 tsp

garam masala

1/4 tsp

ajwain

dry red chilli

1 pinch

asafoetida

1 tsp

kasoori methi

1.5 tsp

coriander chopped

2 tbsp

refined oil

1/2 tsp

chaat masala

To taste

salt and sugar

Cooking instructions

* Step 1

Wash and pat dry bhindi/ladies finger.Chop off the head, tail and chop into 1.5 inch pieces. Chop 1 onion finely, cube another onion and separate petals. Also chop 1 tomato. Heat oil. Smear little salt on bhindi and fry on low flame till soft but not mushy. Set aside. Sprinkle ajwain, when they splutter,add 1 dry red chilli and slitted garlic cloves. Stir fry the cubed onion and set aside.

* Step 2

In the remaining oil sprinkle asafoetida and the chopped onion. Drizzle some more oil if needed.Add the tomato and fry. Then add ginger garlic paste, tomato puree and curd. Add salt and sugar to taste. Add turmeric, red chilli powder, coriander and cumin powder.Toss all till masala leaves oil. Add bhindi and fry. Sprinkle 2 tbsp water and toss all. Add kasoori methi and garam masala. Finally add chaat masala and garnish with chopped coriander.