Tawa Bhindi Masala

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Choose medium lady fingers and check freshness by bending the tip; it should snap cleanly.
2. Wash the bhindi, pat them completely dry with a cloth, then air-dry 2–3 minutes so no surface moisture remains.
3. Trim the tops and make one slit down the centre of each bhindi. Prepare all of them this way.
4. Heat oil in a fry pan and add the slit bhindi. Fry on medium heat until almost cooked and lightly golden.
5. Move the fried bhindi to a bowl. Mix the powdered spices in a separate bowl, sprinkle over the bhindi with the lemon juice and coat evenly. Reserve 1–2 tsp of the spice mix for the gravy.
6. Heat oil in a pan on high. When warm, add cumin seeds and let them crackle, then add finely chopped onions and sauté until golden brown.
7. Add ginger garlic paste and chopped green chillies and cook briefly until the raw smell goes.
8. Lower the flame, add Kashmiri red chilli powder, turmeric and coriander powder. Immediately add a small splash of hot water so the spices do not burn. Cook until the oil begins to separate from the sides.
9. Blend tomatoes with soaked cashews into a smooth puree. Add to the pan with whisked curd and salt, mix well and cook until the oil separates again. If the gravy gets too thick or sticks, add hot water and keep cooking.
10. When the oil has fully separated, add hot water to reach a semi-thick consistency that coats the bhindi without being runny or soggy.
11. Add the masala-coated fried bhindi to the gravy with ginger juliennes, slit green chillies, chopped coriander stems and fresh coriander. Fold gently so the bhindi stays whole.
12. Serve hot with tandoori roti, paratha or steamed rice.

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