Bhindi (Lady Finger) Masala

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Bhindi or Lady Fingers are not a favourite vegetable in our house.  But this is the only preparation that my kids like.  Inspite of being lovers of non-veg food, once a fortnight we have a full vegetarian meal just for a change.  This recipe is very simple and can be prepared in a jiffy.  The Bhindi’s were grown in our own vegetable garden in Mangalore.


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Ingredients


10 to 12 Bhindi’s cut cross-wise
3 big onions
6 garlic
1 tsp. Jeera
Few Karipatha leaves
A big bunch of coriander leaves, chopped
2 tablespoons vegetable/sambar powder
1 cup freshly grated coconut
I cup cashewnuts (roasted)
1 tablespoon vinegar


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Chop garlic and onions into small cubes.  Heat oil in a pan and season with jeera, karipatta, 1 red chilli and chopped garlic.  Add onion and fry.  When onions turn brown add the coriander leaves, vegetable powder, 1 tablespoon vinegar and grated coconut and fry well.  Lastly add the cut bhindis, mix with the masala and cook on slow fire with a closed lid.  Do not add water.  The bhindis will cook in their own steam.  Stir them a couple of times.  When they are done add the roasted cashewnuts.


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This side dish goes well with a complete vegetarian meal like chapattis, rice, cucumber and curd salad, sambar and mango pickle.  But of course, it can also be a tasty accompaniment to a non-vegetarian dish.


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Author: Marianne DSouza- Mangalore- India


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