This is an awesome Bhindi Masala Gravy that feels special, due to an interplay of method and ingredients. Sautéed bhindi is cooked with a flavour-packed tomato paste, a medley of spices and a dash of fresh cream. Herbs like coriander and fenugreek complement the tanginess of the tomatoes, bringing out a vibrant aroma and flavour. This is a really wonderful way to prepare ladies finger, resplendent with the magic of Indian spices.
|For bhindi masala gravy:|
|Ladies fingers||250 Gram (cut into 1” pieces)|
|Bay leaf||1 (tejpatta)|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Chilli powder||1 Teaspoon|
|Coriander powder||1 Teaspoon (dhania)|
|Cumin powder||1/2 Teaspoon (jeera)|
|Turmeric powder||1/4 Teaspoon (haldi)|
|Garam masala||1/4 Teaspoon|
|Fresh cream||1 Tablespoon|
|Dried fenugreek leaves||1/2 Teaspoon (kasuri methi)|
|Finely chopped coriander||2 Tablespoon (dhania)|
|For the tomato paste|
|Chopped tomatoes||1 Cup (16 tbs)|
|Chopped ginger||1/2 Teaspoon (adrak)|
|Chopped garlic||2 Tablespoon (lehsun)|
|Chopped green chillies||1 Tablespoon|
|Curd||1/4 Cup (4 tbs) (dahi)|
|Cloves||2 (laung / lavang)|
|Cinnamon stick||1 Small (dalchini)|
1. Heat 1 tbsp of oil in a deep non-stick pan, add the ladies finger and sauté on a medium flame for 7 to 8 minutes or till light brown in colour.
2. Remove in a plate and keep aside.
3. In the same deep non-stick, heat the remaining 2 tbsp of oil, add the bayleaf and cardamom and sauté on a medium flame for a few seconds.
4. Add the onions and sauté on a medium flame for 4 minutes or till the turn golden brown in colour.
5. Add the chilli powder, cumin seeds powder, coriander powder, turmeric powder, prepared tomato paste, garam masala, sugar and salt, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
6. Add the sautéed ladies finger, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add ¾ cup of water, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
8. Add the fresh cream, dried fenugreek leaves and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
9. Serve hot.