Bhindi Masala

 

 

This recipe was completely accidental. I was planning to make stuffed Bhindi and came out with this which seem to be more appetizing.  

For me Bhindi had only one version, the good old vendakka mezhukoratti which what my mom only knew to make. It was once I was traveling to Kolkatta I found a true good version of it; Bhindi masala.  It was for our IPC meet held in Kolkatta where 16 of us were traveling by train. To our luck, we had a sweet Rajasthani family with 2 kids accompanying with us in the same compartment. The travel was from Mumbai to Kolkatta and was a whole day & a night’s journey.   The day we aboard, we had our own food, but as the next day arrived, it was the day meant only for us I feel sometimes. They had many relatives in all the major stations routing towards Kolkatta. In the name of meeting them they used to bring a valise full of foodstuff. It started with appetizer to desserts like gulab jamun , carrot halwa etc. To my surprise the quantity was so much as if it was meant for us too. We had plenty of food that day & till date never had such substantial home-made meal while traveling! Thanx for them to give us a good company! Bhara hua Bhindi was one the dish that came out from that vast menu. I certainly did take down the recipe, but got missed as time passed. But I had a slight notion of it, so thought of experimenting.

Ingredients

Bhindi (slit to halves) 15 to 20 Onions sliced 1 big or 2 small For stuffing

1. Chilly powder 1tsp
2. Turmeric powder 1/2 tsp
3. Coriander powder 2 tsp
4. Garam masala 2tsp
5. Asafetida a pinch
6. Coriander whole(optional)1/4 tsp
7. Jeera 1/4 tsp
8. Amchur powder or lemon juice [1 pinch / few drops]
9. Salt as req
10. Oil as req( say around 4 tablespoon)
11. Corn flour/ Maida 1 & half tsp

 (I also added kalonji {onion seeds} as it enhances the taste…but it is also optional) 

Method

• Make the paste of all powders and seeds with water & lemon juice.
• Marinate Bhindi with this paste & refrigerate for an hr.
• Shallow fry these Bhindi till it’s done. Be aware of keeping them in slow to medium flame, or else it will burn.
• Add slices of onion to the same oil and keep stirring for a while.
• Add remaining masala if left.
• Close the pan with the lid and simmer the gas for 3 minutes.

Masaledar Bhindi thayar. Serve with chapathis or rice & daal