Jain Bhindi Masala
by Jain Foodie
An Innovative Idea of presenting traditional Bhindi Sabzi with Punjabi Twist.
Jain Bhindi Masala recipe - How to make Jain Bhindi Masala
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
300 gms ladies finger (bhindi)
1 cup green peas
1/2 cup sliced capsicum
For Gravy
2 tomatoes
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
5 peppercorns (kalimirch)
1 clove
6 cashewnuts
1 whole dry kashmiri red chilli
1/4 tsp melon seeds (charmagaz)
1/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
2 tsp sugar
salt to taste
1 tbsp curds (dahi)
Method
For Gravy
How to proceed
For Gravy
- For Gravy
- Heat 1 tsp of oil in a pan, add the mustard seeds, clove, cashewnuts, melon seeds, red chilli, and cumin seeds.
- Add chopped tomatoes and dry spices.
- Mix everything and let it cook till tomato softens.
- Once everything is cooked, pour the gravy in the blender and add curd to it. Blend to make it smooth puree. and keep it aside.
How to proceed
- How to proceed
- Wash and chop each bhindi in 2-3 pieces.
- Heat 1 tsp oil and saute chopped bhindi. Add salt and cook the bhindis till they soften.
- Add boiled peas and chopped capsicum to bhindi.
- Add the gravy and mix well until the gravy coates bhindi and peas properly.
- Garnish with coriander and serve hot with rotis.
Outbrain
Lovely recipe,nice massala gravy.s