Happy Cooking: Jeera-do-piyaza Bhindi....Indian Masala.

JEERA-DO-PIYAZA BHIND

I assure you this simple Bhindi (LADY FINGER) dish which is very different in taste. Cooking this is very simple.

To serve TWO we will require the following:

1. Bhindi, small & tender.......250 gms.

2. Onion, medium- cut in to thick slices...01.

3. Tomato, medium..........01.

4. Fresh green Chili, stem removed-whole.....02.

5. Curd (Yogurt) beaten.......01Tps.

6. Oil for cooking.

7. Ginger Garlic, diced or paste....01 Tps.

8. Jeera, Coriander Powder, Turmeric powder & Amchoor powder....01 tps each.

9. Salt.

10. Garam Masala powder (branded)....1/2 tps.

Method:

a) Process the Bhindi by removing the crown and the very end. Cut the Bhindi into pieces not less than 3/4" to 1" long.

b) Cut the Tomato into half and scoop out the inside, mash and keep aside. Dice the rest of the Tomato into 1/4" wedges.

c) Place the wok/kadai on LOW FLAME & pour in 05Tps of Oil. On heating, put in the thick sliced Onion, whole fresh green Chili and fry till it gets to be transparent. Remove half & fry the rest till it starts to be pink. Remove and keep aside.

d) Add more Oil enough to deep fry all of the Bhindi gently till it stars to light brown. Remove and keep aside.

e) Remove enough Oil from the wok, to leave behind Just 02 Tps of hot Oil. Put in all of Jeera and fry. As it gets to be brown, put in Ginger Garlic and stir fry.

f) Soon as the Ginger Garlic begins to brown put in the pink fried Onion and the Bhindi and toss fry gently.

g) Quickly sprinkle in all of the dry masala, adjust Salt and raise the flame to MEDIUM. Gently toss to fry all, add the Tomato pulp and Curd and stir fry.

h) Now add the remaining Onion, switch off the flame but continue to stir fry the vegetable using the heat of the wok. Finally add the Tomato wedges and serve with PHOOLKA/ PARANTHA.