I have already shared that my recipes got featured in Aval vikatan a popular Tamil magazine. I also promised that i will post some of the classic recipes from that book here with step wise pictures. Today i am sharing the recipe of Bhindi badam masala , a classic rich gravy, a perfect side dish for roti |naan. this bhindi masala never fails to impress your family and guests too. I got this idea from a cookbook of Tarla dalal which i happened to see in a book store in Chennai..The original recipe was with cashew nuts and was slightly different too. Bhindi was not added in the recipe. I tweaked the recipe according to my convenience and it turned out amazingly well. When i made the recipe for the magazine, i couldn’t take step wise pictures. Also i used tomato puree and so the colour you in the final picture is slightly brownish than in the step wise picture.Stay tuned for more side dish for roti recipes.
Ladies finger | vendakkai 15
Almonds | badam 8
Cardamom 1
Fennel powder 1/4 tsp
Onion 1
Ginger a small piece
Tomato 2
Red chilli powder 1/2 tsp
Garam masala 1/4 tsp
Kasoori Methi 1/2 tsp
Fresh cream 2 tblsp
Milk 1/4 cup
Salt As needed
Oil 1 tblsp
Coriander leaves few
Method:
- Soak almonds in hot water for 10 minutes and take out the skin.
- Cut the ladies finger into big pieces.
- Grind onion, almonds,fennel powder,ginger, kasoori methi and cardamom into a fine paste.
- In a pan add oil and saute the ladies finger till the stickiness goes and turns into light brown colour. Add little salt to this while cooking.
- In a pan add oil and add the ground masala. and saute it in a low flame for 5 minutes.
- Grind 1 and 1/2 tomato into puree and chop 1/2 of the tomato in to small cubes. Add the tomato puree to this cooked masala.
- Let this cook in a medium low flame. Add the red chilli powder ,salt and garam masala to this.
- Cook this till the raw smell goes off. You can add little water if you want.
- Now add the chopped tomatoes and cook for 2-3 minutes.
- Mix well and the fried ladies finger.
- Add the milk and cook for 2 minutes. Add the fresh cream and mix well. Do not cook for more time after adding fresh cream.
- Switch off the flame and add the coriander leaves and serve hot with phulkas.
this is definitely a replacement for usual vendakkai curry.feel the yumminess in the recipe
texture creamy looks so rich, lovely recipe with a different masalas i like it with badam 🙂
Sounds rich and delicious, better than cashew gravy on basis of cholesterol too
Congrats for your publishing in aval vikatan, v r happy our bloggers receipe r published. Creamy texture, eager to try soon
Nice idea of making bhindi this way!
Hi Jey i saw your recipes in vikatan online.Great work.How was the responses?
Thanks. I have no online subscription. In Vikatan team the concerned person is on leave for a month. So don't know
rich and delicious curry
such yummy gravey Jayashri…loved the thickness…
Hai jeyashri tempting gravy .where U got that serving bowl
Thanks sara. Got bowl from mustafa
Hi dear.. come over and link recipes to my event- Back to School Lunch Ideas Ur participation is highly welcomed 🙂
Lovely bowl,. lovely colours, lovely lighting….its a different concept. I am sure it must taste awesome with capsicum and big aloo pieces ! Bookmarked.
Shobha.
http://www.anubhavati.wordpress.com
Prepared yesterday. Simple, easy, different, enjoyed by one and all. Wish to get many more recipes from ur blog. Saraswathi Balan
I have prepared it many a times and my family is very much in love with this curry. Badam definitely makes a great taste.
Don't we get smell and bitterness of raw onion if we grind it without frying?
Since we are cooking it later, no raw and bitter taste will come.
Hello Jeyashri,
Wonderful recipe. I tried this today and my husband (who loves bhindi) loved it!! Thanks very much 🙂
Rekha
My kid loved it! This is gonna be a regular at our home from now on.
Thanks!