Bhindi masala gravy/ vendakkai masala gravy / sidedish for chapathi

on

Bhindi masala gravy recipe with step by step pictures 


                Bhindi masala gravy is a sidedish for Indian flat breads like Chapathi,  naan,  paratha,  and even dosas.  This is a tasty and quick sidedish that you can cook within 15 -  20 mins.  Bhindi (vendakkai)  doesn't take much time to cook and it is very healthy too.  
       
                I usually make Vendakkai poriyal,  Vendakkai kulambu, and Vendakkai mor kulambu  often.  But when i tried this bhindi masala gravy,  i just loved it and it becomes one of my favourite sidedish recipe for chapathi. The texture of ladies finger is like cauliflower.    Do try it once and sure you love it.  

Few more sidedishes for chapathi to try out, 

                Check out the bhindi masala gravy recipe below with step by step pictures.  

Enjoy the food  ! 


Ingredients   :


.   Bhindi / vendakkai   -  1 cup ( chopped into 1 inch)
.   Onion  -  2 medium sized  (finely chopped)
.   Tomato  -  2 medium sized (grind to puree)
.   Ginger garlic paste  -  1 tblsp
.   Curd  -  2 tblsp
.   Oil  -  2 tblsp
.   Cumin seeds  -  1 tsp
.   Turmeric powder  -  1/2  tsp
.   Kulambu powder  -  1 1/2 tblsp
.   Salt to taste
.   Garam masala  -  2 tsp
.   Kasuri methi  -  1 tsp (crushed)  (optional)
.   Coriander leaves   -  1 tblsp (finely chopped)


Method  :


               1. Heat a tsp of oil in a kadai.  Add chopped ladies finger.  Saute in medium flame until it turns to dark green colour. Keep it aside. 

               2.  In the same kadai,  add 2 tblsp of oil.  Add cumin seeds.  After it sizzle,  add onion.  Saute until golden brown. 

              3. Add ginger garlic paste.  Saute until raw smell goes out.  Add tomato puree.  Saute until colour changes. 

              4. Add turmeric powder,  kulambu powder and salt.  Mix well.  Saute and cook until oil separates. 

             5. Add curd.  Mix well for 3 mins.  Add garam masala,  Kasuri methi and coriander leaves.  Mix well.  

             6. Add water and ladies finger.  Cook for 5 mins until oil separates. Bhindi masala gravy is ready. 

Pictorial   : 


                Heat a tsp of oil in a kadai


Add chopped ladies finger 


Saute for3 mins in medium flame until it changes to dark green color.  Keep it aside 


In the same kadai,  add 2 tblsps of oil.  Add  cumin seeds


After it splutters,  add finely chopped onion 


Saute until it becomes golden brown 


Add crushed ginger garlic (you can add ginger garlic paste). Saute until raw smell goes out


Add tomato puree


Saute until colour changes


Add turmeric powder,  kulambu powder and salt.  ( you can replace kulambu powder with chilli powder, coriander powder and cumin powder) 


Saute until oil separates


Add curd.  Mix well for 2 mins


Add garam masala,  kasuri methi and coriander leaves 


Mix well for a min. 


Add a cup of  water and mix it.  (If you want the gravy in thick consistency,  add 1/2 cup of water) 


Add sauteeed ladies finger 


Cook in medium flame for 5 mins or until oil oozes out. 


Bhindi masala gravy is ready to be served





Comments

Post a Comment