EPISODE # 446

DHABA STYLE BHINDI MASALA GRAVY | BHINDI MASALA RECIPE | OKRA RECIPES BY AYESHA'S WORLD

  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 25 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Onion - 1 (Finely Chopped)
  2. Tomato - 1 (Make it into a puree)
  3. Curd - 1/2 Cup
  4. Fresh Cream - 1/3 cup or 2-3 tsp
FOR COATING: 
  1. Lady Finger - 250 gms (Cut into medium sizes & slit)
  2. Turmeric Powder - 1/4 tsp
  3. Red Chilli Powder - 1/2 tsp
  4. Gram Flour - 1 tsp
  5. Lemon Juice - 1/2
  6. Oil - 1 spoon
FOR GRAVY: 
  1. Turmeric Powder - 1/2 tsp
  2. Red Chilli Powder - 1 tsp
  3. Coriander Powder - 2 tsp
  4. Garam Masala Powder - 1/4 tsp
  5. Ginger Garlic Paste - 1 tsp
  6. Gram Flour - 1 tbsp
  7. Salt - To Taste
  8. Cumin Seeds - 1 tsp
  9. Carom Seeds - 1 tsp
  10. Green Coriander - Few
  11. Oil - 1 1/2 spoon
METHOD:
  1. Take a bowl, add all the ingredients for gravy (1-7), a little water & mix well. It should be lump-free.
  2. Take a bowl, add ladyfinger, all the ingredients for coating (1-5) & mix well.
  3. Take a Kadai, add oil - 1 spoon, add coated ladyfinger & saute. After 7-8 mins, take it out.
  4. In the same karahi, add oil - 1 1/2 spoon. Add cumin seeds, carom seeds & saute.
  5. After a min, add onion & saute.
  6. After 2-3 mins, add the prepared masala, add a little water & saute. Turn the flame to low, & saute.
  7. Add tomato puree & saute.
  8. After 5-6 mins, when oil starts separating, add curd, cream & saute.
  9. Continuously stir, cook on high flame. Put the lid & simmer.
  10. After 5-6 mins, when the oil starts separating. Mix for once.
  11. Add sauteed ladyfinger & saute.
  12. Put the lid, cook for another 5-6 mins on low flame.
  13. After 5-6 mins, add green coriander. Put the lid & cook for another 1-2 mins.
  14. Serve hot.
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