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PUNJABI BHENDI MASALA
  • 1 kg fresh Bhendi
  • 2 onions, finely chopped
  • 1 tomato cut into pieces
  • 1 tsp ginger paste
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 3 tsp red chili powder
  • 1 tsp jeera seeds
  • Coriander leaves, finely chopped
  • 3 tbsp oil
  • Salt as per taste
    1. Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
    2. Make a slit in each of the pieces so the masala gets applied.
    3. Heat oil in kadai, add jeera seeds.
    4. Then add the cut onion and fry for some time till they become golden brown.
    5. Then add the tomato pieces and let them cook.
    6. Add ginger paste and coriander powder and fry for a minute.
    7. Add turmeric powder, red chili powder, mix it.
    8. This should become homogeneus mixture which leaves out the oil.
    9. Add the bhendi pieces to the mixture and apply the masala properly.
    10. Let it cook on medium flame while stirring in between so that it does not stick to the kadai.
    11. This may take 10 minutes. Add salt and garnish with coriander leaves.

     
     

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