Bhendi or lady’s finger is one of my all time favourites…I love it in any form. Even Dinesh feels the same about it, though the kids don’t seem to be too excited in having it. I rarely make bhendi in a gravy…it is usually just fried with onion and a tempering of bay leaf, whole red chilli and cumin seeds. Back home, it’s just fried with a tempering of pach phoran, addition of salt and turmeric powder. But I loved it anyway.
In this dish, I’ve tried to shift away and make it a bit different to what we usually have. So here goes…We quite liked it actually.
250 gms of bhindi/lady’s finger, washed first, trimmed on both ends and cut into desired sizes
4 tblsp of plain yogurt
1 small onion, sliced
1 tsp tomato puree
1 and ½ tsp cumin powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp cumin seeds
1 whole red chilli
1 bay leaf
salt to taste
2 tblsp cooking oil
Heat the oil in a pan and add the cumin seeds, whole red chilli and the bay leaf . When they splutter, add the bhendi, season with salt and cook for two minutes.
Add the turmeric powder and cook till the bhendis are done three fourths of the way.
Mix the yogurt with the cumin and garam masala powder and add to the bhendi.
Cook till the bhendis are done and are coated in the gravy.
Serve hot with plain rice or rotis. Enjoy!!! (as we did). We had it with plain rice, masur dal, papad and a slice of lemon…last night’s nice simple meal.