Sunday, 17 November 2013

Shahi Bhindi

I generally make bhindi bhujia for my husband, as I know he will be fine with it (yes he is a fussy eater). Sometimes I take a detour and treat bhindi in other ways and today was one such day. Decided to make shahi bhindi, something I had made years before marriage and liked it too. I had stored the recipe in my book where I have been jotting down tried and tested recipes since many years.

Here goes the recipe...


300 grams lady fingers,
50 grams mawa,
3 small onions,
2 medium-sized tomatoes,
2 tbsp gram flour,
1 tbsp ginger paste,
1 tbsp green chilli paste,
½ cup milk,
1 ½ tsp coriander powder,
½ tsp cumin seeds,
½ tsp turmeric powder,
Salt to taste,
Oil as required,
A large pinch of garam masala powder


Wash and wipe dry the lady fingers. Cut them into 1 inch pieces.

Slice the onions. Puree the tomatoes.

Deep fry the lady fingers in batches till done. Drain and keep aside. In the same oil add the onions and fry till translucent. Drain this too and keep with the fried lady fingers.

Remove the excess oil from the pan and leave just a table spoon of oil. In this hot oil add the cumin seeds, once they splutter add the coriander powder, turmeric powder and the ginger and green chilli pastes. Fry for two minutes. Now add the pureed tomatoes and fry till the oil separates.

At this stage add the gram flour and fry for another 2 minutes. Next add the mawa and fry for another minute. Then add the milk and 1 ½ cup of water. Bring it to a boil and add the fried lady fingers and onions and salt to taste. Let it simmer for 5 minutes. Finally sprinkle the garam masala on top.

Goes well with rotis or parathas.