Bhindi Masala
Flour & Spice Blog recipe - Pakistani
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb bhindi sliced into thin rounds
- 1/2 tsp cumin seeds
- 1 small onion thinly sliced
- 2-3 green chillies
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 2 diced tomatoes
- 1/2 tsp red chilli powder
- 3/4 tsp salt
- 1/3 tsp coriander powder
- 1/4 tsp turmeric powder
- oil for cooking
Instructions
- 1
Heat about an inch and a half of oil in a small pot and fry the bhindi in batches until it is a dark forest-y green, drain well on paper towels to remove excess oil. (see notes!)
- 2
Add a splash of the oil into a medium saucepan or wok and put the pan on medium high heat
- 3
Now add the onions and fry them - if you like a softer more saucy bhindi then fry so the onion is translucent. I like it to have more depth and be a little drier so my preference is caramelized edges!
- 4
Stir in the green chilies, ginger and garlic pastes, sauteeing for about a minute
- 5
Add the tomatoes and spices and saute to create a masala. Tip: if you add a splash of water and cover the pan for 30 seconds the tomatoes break down much faster.
- 6
Gently mix in your bhindi cook on low, covered for 5 minutes.
- 7
Adjust seasoning (a squeeze of lemon juice is so nice), consistency with water, more chilies if needed, and enjoy!