Bhindi Masala / Shahi Bhindi
Bhindi Masala /Shahi Bhindi
We love Bhindi or Bendekayi. Here is a delectable Bhindi Masala, restaurant style...
Bhindi/ Bendekayi - approx half a kilo
Onion - 2 Large
Tomato - 1 Large
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala - 1 tsp (you use substitute with garam masala)
Kasoori Methi - 1/2 tbsp
Salt - To Taste
Oil - 3 tbsp
Cumin Seeds/Jeera - 1 tsp
Ginger-Garlic Paste - 1/2 tsp
Water - as needed to thin the gravy
Sugar- a pinch
Coriander leaves - 2 tbsp for garnishing
Grind to fine paste:
Whole Cashew nuts - 15
White Sesame Seeds - 1 tbsp
Fennel Seeds - 1 tsp
1. Soak Cashewnuts for 20 mins in warm water. Grind to smooth paste with little water along with sesame seeds and fennel seeds. Keep it aside.
2. Clean, wipe and cut bendekayi/bhindi into 2" pieces. Fry it with little oil till gooeyness reduces. Keep it aside.
3. Add remaining oil to the pan and throw in cumin seeds. When seeds splutter, add onion and ginger garlic paste. Stir and fry till raw smell of ginger and garlic reduces and onions are soft.
4. Add dry masalas- turmeric, redchili powder, kitchen king masala and salt. Mix and add tomatoes. These dry masala should not burn. Sprinkle some water if pan to too hot. I recommend using Kitchen King Masala as it adds a good flavor to the recipe. At this stage you can add a pinch of chaat masala too. Really a pinch and not more. Stir and fry till tomatoes are soft and masalas exude oil. Time to add fried bhindi/okra pieces and ground cashew paste. Mix well.
5. Thin the curry by adding water at this time. Add salt and mix. Bring the mixture to boil. Add a pinch of sugar at this stage and kasoori methi. Give a quick stir and reduce the flame and continue to boil for 1-2 mins. Switch off the stove and let the curry cool for 5 mins before you serve.
6. Garnish with chopped coriander and onion rings before you serve with Roti, Naan or Chapathi.