Lady’sfinger masala or bhindi masala is a simple gravy that can be made with easily available ingredients. There are a lot of recipes that can be made with lady’sfinger like Vendakkai pachadi, Vendakkai poriyal, Vendakkai sambar, Kurkure bhindi, Stuffed bhindi etc., This is one of the easiest gravies that can be made in less time. For the A to Z recipe Challenge, i was looking for the ingredients and was shortlisting Lemon, Lemongrass but totally forgotten about this versatile ingredient. It was my brother who suggested this vegetable and it was so easy for me and there is ‘N’ number of recipes that can be made with this vegetable.
Ladyfinger also called okra and bhindi in Hindi, Vendakkai in Tamil, Bendakkaya in Kannada & Telugu is a basic vegetable that’s filled with nutrients. High in vitamins, minerals, and fiber, it has many health advantages and is good for your hair and skin. Lady’sfinger contain lots of fiber and mucilage and that helps in managing the absorption of sugar in your intestine and thereby regulates your blood glucose levels.
While selecting the lady’sfinger select the tender ones. Usually it is selected by breaking the tail of the vegetable. If it breaks immediately, then the vegetable is selected. They taste great when cooked. Here I am giving the recipe for Lady’sfinger masala. This is served with phulka, roti or chappathi. Please check my other North indian gravies – Navarathna kurma, Baby potatoes in cashew gravy, Channa masala, Cauliflower Bell pepper stir fry.
Lady’sfinger- 250 gm / 1 medium bowl
Onion – 2 medium
Tomatoes – 3 medium
Curd – 1 ladle
Cashews – 15 to 20 nos
Ghee- 1 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1 tsp
Garam masala powder – 2 tsp
Salt – As required
Ghee- 1 tsp
Cumin – 1 tsp
Ginger – 1 tsp (finely chopped)
Green chilli – 2 (slit lengthwise)
Asafoetida – 1/2 tsp
- Wash the lady’sfinger well and dry it on a cloth overnight. So that all the water particles or the moisture is absorbed.
- Take three tomatoes and find it to a fine puree.
- Soak the cashews in water for half an hour in water or milk and grind it to a fine paste.
- In a heavy bottomed vessel or in a kadai, add ghee, chopped lady’sfinger and saute until the vegetable is cooked or soft.
- Donot cover it with lid when the lady’sfinger is getting cooked. This will result in stickiness. So always open cook the vegetable.
- Once the vegetable is done, transfer it to a bowl and keep aside.
- In the same pan or kadai, add ghee, cumin seeds. Saute until the cumin turns light brown in colour.
- Then add the chopped ginger, green chillies, asafoetida and saute well.
- Add the finely chopped onions and saute until it is transparent and cooked.
- At this stage add turmeric powder, red chilli powder, garam masala powder and mix well.
- Cook the masala with onion until the raw smell of the masala goes off.
- At this stage add the pureed tomato and mix well.
- Add the required amount of the salt for this gravy and cook everything together well until the masala thickens.
- Then add the beatened curd, water if required and mix well keeping it in low flame.
- Finally add the ground cashew paste and mix well.
- Lady’sfinger masala or Bhindi masala is ready. Serve hot with Phulka or Roti or Chappathi.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘L’, so my contribution for this month is Lady’sfinger Masala