BHINDI MASALA
Cooked ladyfinger to be eaten with roti or naan
Provided by Pooja Chaudhary
Time 50m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Rinse the ladyfinger and dry it out. Then cut off the ends and stalks. Chop into roughly 1-inch pieces
- Heat 2 tbsp oil in a wok.
- Add the chopped ladyfinger and let it cook while stirring occasionally till is it soft to taste. Covering the lid for a few minutes usually helps to cook it faster. Keep aside.
- And 1tbsp oil to the same pan and tip in the onions. Cook till they become translucent.
- Add the ginger-garlic paste and saute till the raw smell has disappeared.
- Add the tomatoes and cook them while stirring till they have become soft and mushy. This could take time, depending on how finely you have chopped the tomatoes.
- Add water (if the mixture is too dry) and the rest of the spices.
- Stir well and saute for a minute or two.
- All the cooked ladyfinger and salt. Mix it up to coat it with the onion-tomato mixture.
- Cook for 4 to 5 minutes while stirring occasionally.
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