Name: Bhindi Sukha Masala
Prep time: 15 min
Total time: 15 min
Ingredients: Bhindi / ladys finger : 250 gm; Coconut grated : ½ coconut; 10 nos Red chillies : 8; Tamarind : 1” round ball; Coriander powder : 1 tsp; Fenugreek seeds : ½ tsp; Urad dal : 1 tsp; Rye : ½ tsp; Jaggery : 1 tsp; Curry leaves : few; Oil : for frying; Salt : to taste

Bhindi Sukha Masala

Very simple to cook

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Prep Time 15

Total Time 15

Cuisine North Indian

Servings people

Ingredients

Bhindi / ladys finger : 250 gm
Coconut grated : ½ coconut
10 nos Red chillies : 8
Tamarind : 1” round ball
Coriander powder : 1 tsp
Fenugreek seeds : ½ tsp
Urad dal : 1 tsp
Rye : ½ tsp
Jaggery : 1 tsp
Curry leaves : few
Oil : for frying
Salt : to taste

Instructions

Wash and dry the bhindi and cut into ½” pcs and keep aside.
Roast the whole red chillies, grated coconut, tamarind and coriander seeds for 1 - 2 minutes.
Enter Step
Keep 2 - 3 whole red chillies cut into small pieces aside for the tempering.
Grind the roasted ingredients to a coarse paste.
Heat oil in a pan and add rye.
When it crackles add fenugreek seeds, urad dal, broken red chilli pcs and curry leaves and fry for a minute.
Add bhindi and cook on a low flame for 10 -15 minutes till the bhindi is half cooked.
Enter Step
Add the coarsely ground masala paste and jaggery and fry for another 10 - 12 minutes on a low flame, stirring occasionally so that the bhindi does not stick to the bottom of the pan.
Serve with roti or dal /rice.