Saturday, 21 June 2014

Peg N Pig Kitchen - Bhendi Fry with Tomatoes and Onions

Happy weekend, friends!

It's a lazy Sunday morning. The vegetables seemed to look me in the eye and ask me, "When are you going to cook us?" Though I like lady's fingers (bhendi/bhendekai) vegetable, I feel lazy to cook it; that's because I need to first remove the gooeyness from the vegetable by roasting it, and then cook a dish.

This morning I decided to skip the boring part of roasting the bhendis; instead I deep fried them and made a dish. I served the dish with chappathis (Indian bread). Tasted good! :-)

200 gms lady's fingers (bhendi)
1 and 1/2 onions (or more)
2 large tomatoes
3-4 green chillies
2 tsps pav bhaji masala (or a mixture of amchur-garam masala-red chilli powder or sambar powder)
a pinch of turmeric
1 tsp shahi jeera (caraway seeds)
handful of curry leaves
salt as per taste
3 tblspns cooking oil (or more, as per need)
1 tsp cumin seeds
1 tsp mustard seeds
a pinch of hing

Chop bhendi and green chillies length-wise, and roughly chop tomatoes and onions. Heat oil in a pan, and fry the chopped bhendi till slightly golden. Remove from pan on to tissue papers to drain excess oil. To another pan, add two teaspoons of oil, hing, mustard seeds, and cumin seeds, and fry well. To this pan, add curry leaves, onions, green chillies, and tomatoes, and cook well. Add salt, pav bhaji masala powder, turmeric, and shahi jeera, and mix well. Add little water so that the masala powder doesn't burn. Close a lid on the pan, and let the curry cook. At the end, add fried bhendi, and quickly mix well. After cooking for 2-3 minutes, serve hot.

Ingredients for Bhendi Fry

Bhendi Fry in the making!

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