( Serves 2 people)
Ingredients and Procedure :
Bhindi : 12 no's (Wash, wipe and cut into 1" pieces)
Cut Bhindi and fry in little oil. Keep it aside.
Make paste of the following:
Almonds/Cashewnuts : 10 (Soaked in milk/water for 1hr)
Fresh Coconut : 1tbsp
Kasoori Methi : 1 big pinch
Kitchen King Masala : 1& 1/4 tsp (Garam masala can also be used)
Red chilli Powder : 1 tsp
Amchoor Powder : 1inch
Coriander Powder : 1/2 tsp
Turmeric : 1 big pinch
Other Ingredients :
Onion : 1 big cut into small pieces
Tomato : 1 big cut into small pieces
Ginger Garlic Paste : 1 tsp (if u don't like GG paste like us, grate ginger and garlic and put water into it. Mash it to releaUs into water. Use this water to have a mild flavor of GG)
Yogurt/Curds : 3tbsp
Oil, Hing, Jeera and curry leaf
Heat Oil in pan. Add hing and jeera. When jeera is red add Onions n curry leaf and sautee. Sautee till onions are transcluscent. Add ginger garlic paste and fry till the raw smell dissappears.
Add all ingredients listed in 'dry masala' and mix well. Reduce the flame or you may burn the masalas.
Add in tomatoes and mix. When tomatoes start releasing the pulp add almond coconut paste. Mix well and stirr for a minute.
Pour in curds and mix well. Keep stirring for a minute or two.
Add salt to taste and a pinch of sugar and stir well. Depending on the thickness of the gravy required you can add 1/2 to 1 cup water and bring to boil on a low heat. Check salt and adjust if required. Add in fried bhindi pieces and mix well. Boil for a minute before you transfer to serving dish.
Enjoy with your choice of flat bread.