Dhaba Style Bhindi Masala

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Chop the 10 bhindi into pieces, slitting each one in the centre so the masala can soak in.
2. Coat the bhindi with ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp garam masala, mixing well.
3. In a large kadai, heat 2 tbsp oil, then add 1 tsp kasuri methi and 1 tsp cumin and sauté until aromatic.
4. Add 1 chopped onion, 8 garlic cloves and 1 tsp ginger paste, and sauté until the onion is golden brown.
5. Add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder, and sauté on low heat until aromatic.
6. Add 1½ cups tomato puree and sauté until the oil separates from the puree.
7. Stir in ¼ cup curd and cook until the oil separates again.
8. Add 1 cup water and 1 tsp salt, mixing well and adjusting the gravy to the consistency you want.
9. In another pan, heat 2 tsp oil and fry the bhindi until the colour changes and it is almost cooked.
10. Transfer the fried bhindi to the gravy, add the ½ onion (in petals) and 1 tomato (quartered), mix, cover and simmer for 10 minutes or until the flavours are well absorbed.
11. Stir in ¼ tsp garam masala and 2 tbsp chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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