To start making Bhindi Masala Gravy recipe, be sure to rinse and dry each Bhindi first. This process is done to ensure that the Bhindi does not become sticky while cooking.
After the Indians are dry, cut the Indians vertically until about half an inch from the tail (thinly sliced) so that each Indian is cut open but held together by the tail.
Heat oil in a pan and fry; add bhindi, sprinkle some salt and fry the bhindi until cooked.
While cooking, partially cover the bhindi pan. This will help the Indian steam and roast a little at the same time. Keeping your lips slightly open helps trap a little steam while it's steaming. It takes a full 10 minutes to cook Bhindi. Stir constantly to ensure all sides are nicely seared.
The next step is to make the gravy for Bhindi Masala.
Add tomatoes to blender and puree. Set aside.
In a mixer grinder, add garlic, onion, ginger, chillies, cloves, cardamom, cinnamon sticks and blend to a smooth paste. Set aside.
Heat oil in a pot over medium heat; add bay leaves and sauté for about 10 seconds.
After 10 seconds, add the onion, garlic and spice paste and sauté for 2 to 3 minutes.
Add turmeric powder, red chilli powder, coriander powder and mix well. Cook for about a minute until the raw smell disappears.
Next, add tomato puree, curd and salt. It will take about 2 to 3 minutes over medium heat for the tomatoes to be cooked. Check the amount of salt and let the masala thicken.
Once done, add the roasted Bhindi to the masala gravy. Check the salt content, increase the heat to high and cook for another minute so that the garam masala is well coated.
After a few minutes, add crushed kasuri methi and switch off the heat.
Garnish the Bhindi Masala gravy with chopped coriander leaves and serve hot.
Combine Bhindi Masala Gravy with biryani, Jackfruit Biryani Or any biryani of your choice for a vegetarian lunch or dinner.If we can still serve together tava paratha and Bundy Raita Enjoy an Indian lunch or dinner.
