1 Pound Bhindi
1 Red Onion, medium size
1 Tomato, small size
2/3 Green Chillies, small size
2 Tbsp of sukhee subzi ka masala or dry masala
1 Tbsp Sarson ka tel or Mustard oil (or any cooking oil of your choice, Canola is fine too)
A few methi or fenugreek seeds (alternatively you may use mustard seeds)
1/2 Tsp Turmeric powder
1 Tsp red Chilli powder or Cayenne pepper powder (if you'd like to turn up the heat)
Salt to taste
Wash the Bhindi and let them dry on a mat/kitchen towel or wipe them dry, if they are not entirely dry, while chopping the sticky juice is hard to deal with, not a deal breaker though.
Chop Bhindi, onion, tomato and the chillies length-wise like the batonnet cut.
Now add the oil in a heavy bottom kadhai or wok ( a frying pan also works fine). Cooking mustard oil is tricky, it has a very strong smell. To cook with it, oil is first heated until it is about to smoke or as Bua says until it loses the deep yellow color and is a shade or two lighter. Then shut off the heat and let it cool before cooking in it.
Now turn on the heat and add the methi seeds, let them splutter. Add onions and let them cook until they are pinkish in color, and now add tomatoes, at this time also add the turmeric and chilli powders. Let this cook until the tomatoes lose the raw smell. Now add Bhindi, and cook on a medium to low flame. Dont put a lid on to expedite the cooking, as it will make the Bhindi sticky and the color contrast of the green, red and pink fade into a dull unappetizing color. Once the Bhindi start to soften a little add the sukhee subzi ka masala and salt to taste and cook until done.
Serve with hot phulka roti or chapatis .....TezTarrar only from my kitchen...
1 Red Onion, medium size
1 Tomato, small size
2/3 Green Chillies, small size
2 Tbsp of sukhee subzi ka masala or dry masala
1 Tbsp Sarson ka tel or Mustard oil (or any cooking oil of your choice, Canola is fine too)
A few methi or fenugreek seeds (alternatively you may use mustard seeds)
1/2 Tsp Turmeric powder
1 Tsp red Chilli powder or Cayenne pepper powder (if you'd like to turn up the heat)
Salt to taste
Wash the Bhindi and let them dry on a mat/kitchen towel or wipe them dry, if they are not entirely dry, while chopping the sticky juice is hard to deal with, not a deal breaker though.
Chop Bhindi, onion, tomato and the chillies length-wise like the batonnet cut.
Now add the oil in a heavy bottom kadhai or wok ( a frying pan also works fine). Cooking mustard oil is tricky, it has a very strong smell. To cook with it, oil is first heated until it is about to smoke or as Bua says until it loses the deep yellow color and is a shade or two lighter. Then shut off the heat and let it cool before cooking in it.
Now turn on the heat and add the methi seeds, let them splutter. Add onions and let them cook until they are pinkish in color, and now add tomatoes, at this time also add the turmeric and chilli powders. Let this cook until the tomatoes lose the raw smell. Now add Bhindi, and cook on a medium to low flame. Dont put a lid on to expedite the cooking, as it will make the Bhindi sticky and the color contrast of the green, red and pink fade into a dull unappetizing color. Once the Bhindi start to soften a little add the sukhee subzi ka masala and salt to taste and cook until done.
Serve with hot phulka roti or chapatis .....TezTarrar only from my kitchen...
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