Punjabi Bhindi Masala2014-09-02
- Yield : One Bowl
- Servings : 5
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Punjabi bhindi masala or lady finger is a very common vegetable cooked in Punjabi homes. It is a dry vegetable and goes very well with daal or parantha. It is an ideal dish to carry along when you are in travel. Punjabi bhindi is cooked in almost all the north Indian homes.
- 500 grams ladies fingers
- 1 tablespoon rice bran oil
- ½ teaspoon cumin seeds
- 3 large onions, thickly sliced
- 1 green chilly, slit
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon dried mango powder
Cut the ladies’ fingers into two-inch long pieces. Slit each horizontally without cutting through.
Heat the oil in a non-stick kadai and add the cumin seeds. Add the onions and green chilli and sauté for thirty seconds.
Add the ladies fingers and chilli, coriander and turmeric powders. Mix well, cover and cook over low heat for five to seven minutes, stirring occasionally. Add the salt and dried mango powder and cook for further two minutes.
Serve hot with any main dish with gravy or daal