Bhindi masala

Tried this bhindi masala from a new blog that I browse these days[link given below]. Curry came out to be extremely tasty and creamy. Goes well with both rice and chapathi. This apparently is made in dhaba style. 

Do try!

Ingredients

Bendekayi/ Okra/ Bhindi - (around 50)

Onion - 1 big

Tomato - 4 (I pureed one tomato and used 3 tbsp of tomato paste)

Ginger-garlic paste - 1 tsp

Gram flour/ besan - 4 tsp

Curd - 1/2 cup - beat it to smooth consistency

Water - as needed

Ghee

Oil

Jeera - 1 tsp

Clove  - 5-6

Cinnamon - 2 pieces

Bay leaf - 2 - 3

Curry leaves - 1 big stalk

Green chili - 3 finely chopped 

Cilantro - finely chopped

Masala powders

Jeera powder - 1 tsp

Coriander powder - 1 tsp

Amchoor powder - 1/2 tsp

Anardaana powder - 1 tsp - skipped this 

Garam masala - 1 tsp

Red chili powder - 1/2 tsp

Kasoori methi - 1 tsp

Turmeric - 1/2 tsp

Method  

Wash okra and dry them thoroughly. Chop them into big pieces. In a pan add some ghee and roast okra in low flame. Add some salt. (I also added 1/4 tsp of tamarind paste to reduce the slime quickly). Roast till okra is cooked. Keep them aside. 

In a different pan roast gram flour in low flame. 

In a deep pot add oil + jeera. After it sizzles, add curry leaf, cinnamon, clove, bay leaves and sauté. Add green chili + chopped onion - fry till golden brown. Add ginger-garlic paste. Grind tomatoes in a mixie and add to this. Let it cook in medium flame, till tomato changes color and becomes more paste like. Add jeera powder, coriander powder, amchoor powder, anardhana powder, red chili powder. Mix well. Reduce the flame completely and add beaten curd. Cook until mixture comes together and add besan 1 spoon at a time. Sauté until everything comes together like a paste and oil separates from the mixture. Keep in mind that after you add curd everything should be cooked in low flame. Add water to bring it to gravy consistency. Add salt. After it comes to a rolling boil, add sautéed okra, garam masala, kasoori methi(crushed between your hands), and chopped cilantro and boil it for 3-4 min. Serve with chapathi/ rice. 

Recipe Source - “https://www.saviruchiaduge.com/dhaba_style_bhindi_masala/?fbclid=IwAR0FSl9L6TpfnAPcqih-1Vu0iJIBhZkTK0pXe-PNOr99a6dSAbqYNtsPC5o”