Bhindi Masala Gravy
Adapted from Dassana
20- 25 bhindi / lady’s finger
1 small onion chopped
1 tbsp ginger garlic paste
1 bay leaf
½ tsp chili powder
¼ tsp turmeric powder
½ tsp coriander powder
1/2 tsp cumin powder
½ tsp crushed kasoori methi
2 + 1 tbsp oil
1-2 tbsp coriander leaves chopped
1 large ripe tomato chopped
2 tbsp yogurt
1-2 green chilis
1 small piece cinnamon
Wash and wipe the bhindis so no water remains on it.
Cut into 2 inch slices.
Heat 2 tbsp oil and saute them on medium flame until they are wilted and cooked.
Meanwhile, grind all ‘to grind’ ingredients’ to a smooth paste.
Heat 1 tbsp oil and add the bay leaf.
Add onion and saute till almost brown.
Add ginger garlic paste and stir till raw smell goes.
Add chili powder, turmeric powder, coriander powder, cumin powder and salt and mix well.
Add grinded tomato mixture and stir well.
When the gray thickens, add ¾ -1 cup warm water.
When it boils, add bhindi and let it simmer for few minutes. Check salt.
Add crushed kasoori methi and coriander leaves and mix well. Take off fire.
Serve with chapathi or bread.