Bhindi Masala
In this Article
This Indian style ‘bhindi masala’ is a perfect lunch box recipe as it goes well with roti or paratha. This mouth-watering dish is not only delicious, but also very simple to prepare with the easily available spices at home. Both the dried and gravy version are quiet famous and tastes distinctive and savory.
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Serves
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Preparation Time | Cooking Time |
| 5 People | 15 – 20 Minutes | 15 – 20 Minutes |
Ingredients
- 1/2 kg bhindi
- 2 onions, chopped
- 2 tomatoes, pureed
- 1/2 tbsp ginger garlic paste
- 3 – 4 green chillies
- 1/2 tsp cumin seeds
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp kasoori methi
- 1/2 tsp garam masala
- 2 tsp dry mango powder or aamchur
- 3 tbsp oil
- Salt to taste
Method
Step 1
Clean bhindi under running water. Drain the water and pat dry with a napkin.
Step 2
Cut both the ends of bhindi and keep aside.
Step 3
Heat little oil in a kadhai and fry these pieces until light brown. Keep these fried pieces aside.
Step 4
In the same kadhai, add the remaining oil. Add cumin seeds.
Step 5
Once the cumin seeds splutter, add onion, green chilli and ginger garlic paste. Saute until onions turns golden brown.
Step 6
Next, add chilli powder, coriander powder, turmeric powder, kasoori methi and mix well.
Step 7
Add tomato puree and saute until the rawness goes off.
Step 8
Add the fried bhindi and mix thoroughly. Cover with a lid and cook for 10 – 15 min on medium flame.
Step 9
Now, add garam masala and dry mango powder. Mix well and switch off the flame.
Step 10
Garnish it with a lemon piece and sesame seeds.
Step 11
Serve hot with roti or paratha.
Nutritional Information
| Calories | 472 K cal |
| Proteins | 11.8 g |
| Fat | 17.7 g |
| Carbohydrates | 66.9 g |
| Cholesterol | 221 mg |
| Sodium | 194 mg |
| Potassium | 308 mg |
