It is very easy to make Bhindi Masala Gravy and this spicy spicy gravy dish tastes very tasty.
To make this, ladyfinger fried in less oil is cooked with tomato, curd, cashew nuts, onion and selected homemade spices.
Due to the spicy gravy of this ladyfinger curry, it is also served with tandoori, roti, naan, chapati or rice.
If you follow my instructions and carefully read each line below to prepare this simple vegetable at home, you shouldn’t have any trouble at all.
4
servings5
minutes10
minutes15
minutesEven though you have probably eaten Bhindi vegetables a lot, this one will taste entirely different from all the others since I have prepared it in a distinct method.
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Ingredients
Lady finger – 250 grams
Cashews – 5-7
Tomato – 3 (finely chopped)
Green chilli – 1 (seeded)
Garlic cloves – 3
Ginger – ½ inch
Onion – 1 (finely chopped)
Curd – 4 spoons
Turmeric powder – ¼ tsp
Red chilli powder – ⅓ tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Mustard oil – 4 teaspoons
Green coriander – (finely chopped)
Fennel – ¼ tsp
Salt – 1 tsp
Cumin – ¼ tsp
Directions
- Initially, we will pan-fry the cashews, let them cool, and then proceed to produce a paste.
- Now combine the ginger, garlic, and green chillies in the same mixer jar, add a little water, and blend the ingredients into a paste.
- Next, put the tomatoes in the same jar and blend them.
- After giving the ladyfinger a quick wash with clean water, cut it in half and set it aside. It is not necessary to chop too much since if we do, the gravy will start to split when cooking.
- To ensure that the ladyfinger is well coated in the spices and that the gravy’s flavour permeates it, we are cutting a split across the middle.
- Heat the pan’s oil now on the opposite side. Add and heat 1 ½ tablespoon mustard oil as soon as the oil is heated. Once the oil is heated, carefully place the ladyfinger within, season with salt, cover, and cook until the ladyfinger is tender. Its colour remains the same, never becoming golden. Once it begins to gently shrink, we will remove it and place it on a platter.
- Once more, add two spoonfuls of oil to the pan, heat it, then add the cumin and fennel seeds and cook for 20 seconds. Next, add the finely chopped onion and let it become pale brown.
- Next, add the garlic ginger paste and green chillies, and simmer for one to two minutes over medium heat.
- Cook the tomato puree until the oil begins to separate from the tomatoes. We’ll also add salt to it as it will speed up the cooking of the tomatoes when combined with salt.
- Red chilli powder, garam masala powder, and turmeric powder should now be added. Mix and cook for two minutes.
- Add the curd, cashew and coriander powders and simmer over low heat for another two minutes.
- Add ladyfinger, stir thoroughly, and cook for two to three minutes over medium heat after one minute.
- After that, we’ll switch off the gas, remove it and serve it in a dish. Then the meal of spicy gravy lady fingers is prepared. We’ll garnish it with green coriander.
Notes
- You are welcome to ask me any questions you may have about this recipe at any time.
- You may also add chopped ladyfingers to it if you’d like. I created it this way, which looks quite good, to give it a little different look.
Did you make this recipe?
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If you prepare it this way even just once, you’ll want to eat Bhindi curry this way over and over again.
