View Full Version : Bhendi Masala

12-15-2003, 02:20 PM
Lady`s Finger - 250 grams
Red chili Powder -1/2 Tea spoon
Coriander seed powder - 1/2 Tea spoon (Dhania powder)
1 tsp Ginger garlic paste - 1/2 Tea spoon
A pinch Turmeric powder - 1/4 Tea spoon
A small bunch of Coriander leaves - 4-6 sticks
2 Green chili (chop into small pieces)
Salt to taste
3 tbsp Oil.

Cut the Lady`s finger into small pieces 1/2 inch size. Put it in the pan.
Put all the ingredients along with lady`s finger and keep it on the very low flame. Then cover it with lid. After every 2 minutes stir it slowly, bhendi should not stick to the pan.

Then after 15-20 minutes, when bhendi becomes soft,when oil starts leaving, remove it from the flame. Serve it with chapati or paratha or Rice.

12-18-2003, 03:19 PM
hey sindhu.. no onions or tomatoes??? how come will we get a gravy then???

This seems like a fry to me than a gravy dish???

Explain please