Bindi my most favourite vegetable! Let me share with you Bhindi masala fry. Make this curry when you have enough time. Because I marinate bindi before making this curry for better enhancement of flavours. Select fresh and soft bindi/ladies finger for this curry.
Bindi masala fry
Ingredients
Fresh soft bindi - 1/2 kg
Onion - 1 no.( medicum size)
Tomato - 2 nos.
Green Chilly - 2 no.
Ginger - 1 one piece
Roast and powder
1.Whole dhaniya - 2 tsp
2.Jeera - 1 tsp
3.Black pepper - 1 tsp
4.Red(dry) chilly - 2 nos.(1 for colour* 1 for spice)
Red chilly for bright colour we call it badagay in Karanataka
5.Turmeric power - 1/2 tsp
6.Salt as required
7.Chat masala - 1/4 tsp (Optional)
8.Garam masala - 1/2 tsp (Optional)
9.Lemon juice - 1 lime
For frying
Sunflower oil - 3 tbsp
Jeera - 1 tsp
Method of Preparation
Wash and spread bindi in a clean cloth/towel. Allow the water to completely dry from bindi. Trim both edges and slit into two if very small bindies or slit into 2 inch length. Mix one by one each ingredients from 1 to 4 into the cut bindi. Mix well. Now add rest of the masalas from 5 to 8. On top sprinkle lime juice and Gently mix and keep aside for half an hour.
Cut rest of the other vegetables like onion and tomato,ginger, green chilly into thin slices lengthwise.
Heat a thick bottom pan/kadai pour 1 tbsp oil and add jeera to splutter. Add sliced onion, ginger and green chilly allow the onion to turn golden brown. Now add the marinated bhindi and mix gently allow oil to coat evenly in bhindi. Add tomato and keep the flame high and cook for about 5 to 8 minutes. Make sure you mix the bindi now and then. Adjust salt. Allow the bindi to turn slightly golden brown. Off the stove serve hot with rice, pepper papad, pickle, punjabi khadi or with freshly made roti.
Bindi masala fry
Ingredients
Fresh soft bindi - 1/2 kg
Onion - 1 no.( medicum size)
Tomato - 2 nos.
Green Chilly - 2 no.
Ginger - 1 one piece
Roast and powder
1.Whole dhaniya - 2 tsp
2.Jeera - 1 tsp
3.Black pepper - 1 tsp
4.Red(dry) chilly - 2 nos.(1 for colour* 1 for spice)
Red chilly for bright colour we call it badagay in Karanataka
5.Turmeric power - 1/2 tsp
6.Salt as required
7.Chat masala - 1/4 tsp (Optional)
8.Garam masala - 1/2 tsp (Optional)
9.Lemon juice - 1 lime
For frying
Sunflower oil - 3 tbsp
Jeera - 1 tsp
Method of Preparation
Wash and spread bindi in a clean cloth/towel. Allow the water to completely dry from bindi. Trim both edges and slit into two if very small bindies or slit into 2 inch length. Mix one by one each ingredients from 1 to 4 into the cut bindi. Mix well. Now add rest of the masalas from 5 to 8. On top sprinkle lime juice and Gently mix and keep aside for half an hour.
Cut rest of the other vegetables like onion and tomato,ginger, green chilly into thin slices lengthwise.
Heat a thick bottom pan/kadai pour 1 tbsp oil and add jeera to splutter. Add sliced onion, ginger and green chilly allow the onion to turn golden brown. Now add the marinated bhindi and mix gently allow oil to coat evenly in bhindi. Add tomato and keep the flame high and cook for about 5 to 8 minutes. Make sure you mix the bindi now and then. Adjust salt. Allow the bindi to turn slightly golden brown. Off the stove serve hot with rice, pepper papad, pickle, punjabi khadi or with freshly made roti.
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