Bhindi Masala

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Ingredients:
For Shallow Frying:

250 gms bhindi

1 tbsp besan

2 tsp kashmiri red chilli powder 

2 tsp salt

2 tbsp oil


For Masala:

3 tbsp mustard oil

1 tsp jeera

1 big onion finely chopped

1 tbsp ginger-garlic paste

3 medium tomatoes roughly chopped

2-3 green chillies

1/2 cup whisked curd

2 tsp coriander powder

1 tsp jeera powder

2 tsp kashmiri red chilli powder

1 tsp tikhalal red chilli powder

1/2 tsp haldi

2 tsp garam masala powder

1/2 cup of water

salt to taste


Recipe:
1. Wash and dry the bhindi completely using cloth. Then chop the bhindi and keep it in a bowl.
2. To the bowl add besan, kashmiri red chilli powder and salt. Mix well with the chopped bhindi.
3. Take a kadai and heat oil. To that add the besan coated bhindi and shallow fry. Cover and let the bhindi cook for 5 mins. Stir occasionally. Once done remove them in a plate.
4. Take a blender and add chopped tomatoes and green chillies and blend them to smooth paste. Keep it aside.
5. In the same kadai add mustard oil to heat. Heat till the aroma is released from the oil, else it will taste bitter.
6. Add jeera seeds to the oil and let it splutter.
7. Then add chopped onions and saute till they turn soft.
8. Add ginger-garlic paste and saute for two more mins.
9. Then add the blended tomato puree to the mixture. Mix well and let it simmer for 5 mins. Cover and cook.
10. Oil will start to seperate from the sides. Switch off the flame. Let the mixture cool down for 5 mins.
11. To the cooled mixture add the whisked curd and mix well. 
12. Switch on the gas to low flame. Cover and let it simmer for 2 mins.
13. Then add coriander powder, jeera powder, kashmiri red chilli powder, tikhalal red chilli powder, haldi, salt and garam masala powder. Mix well. Cover and simmer on low flame for 5 mins. Stir occasionally.
14. Add 1/2 cup of water to the mixture. Cover and bring the mixture to boil on low flame.
15. Add the fried bhindi to the gravy. Mix well.
16. Add little water in case the gravy is dry. Gravy should not be very dry. Adjust the salt as per the taste. 
17. Sprinkle a tsp of kashmiri red chilli and garam masala over the gravy. DO NOT MIX.
18. Cover and simmer the gravy for more 5 mins. Now mix them together with the gravy and switch off the flame.
19. Bhindi Masala is ready to be served with hot phulkas/chapati.

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