Bendakaya Ullipaya Masala.
Fresh wet masala is made with roasted spices and onion. Fresh lady’s finger is added to the flavored oil along with masala paste. It is then cooked till bhendi turns soft and onion loses its raw flavor. Serve lady’s finger onion masala with steamed rice or with dal rice and papad.
Makes: around 4 Servings of Lady’s Finger Onion Masala.
Makes: around 4 Servings of Lady’s Finger Onion Masala.
Ingredients:
Lady’s Finger 15 – 20 app.
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Curry Leaves 5
Salt to taste
Onion 1 Large
Tamarind 3 inch Piece
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Curry Leaves 5
Salt to taste
Masala:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Fenugreek Seeds a Pinch
Coriander Seeds 1 Tbsp
Oil 1 tsp
Cumin Seeds 1 tsp
Urad Dal 1 tsp
Fenugreek Seeds a Pinch
Coriander Seeds 1 Tbsp
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 Tbsp
Method of preparation:
Wash the lady’s finger and pat them dry.
Make a slit in each lady’s finger making sure the ends are intact.
Peel and dice the onion.
Soak tamarind in few tablespoons of water for sometime.
Make a slit in each lady’s finger making sure the ends are intact.
Peel and dice the onion.
Soak tamarind in few tablespoons of water for sometime.
Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering or the spices are aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.
Add the diced onion, sufficient water and salt to the grinder and grind again into paste.
When mustard seeds start spluttering or the spices are aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.
Add the diced onion, sufficient water and salt to the grinder and grind again into paste.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lady’s finger and fry briefly.
Stir in ground masala paste and curry leaves.
Fry for couple of minutes, add tamarind extract and half a cup water.
Cook covered on low flame for about 10 or until lady’s finger are soft.
Stir in red chile powder, turmeric powder and season with salt if necessary.
Remove from heat and serve lady’s finger onion masala with steamed rice and dal.
Notes: Make sure lady’s finger is cooked well before removing the pot from heat.
When mustard seeds start spluttering, add lady’s finger and fry briefly.
Stir in ground masala paste and curry leaves.
Fry for couple of minutes, add tamarind extract and half a cup water.
Cook covered on low flame for about 10 or until lady’s finger are soft.
Stir in red chile powder, turmeric powder and season with salt if necessary.
Remove from heat and serve lady’s finger onion masala with steamed rice and dal.
Notes: Make sure lady’s finger is cooked well before removing the pot from heat.
Suggestions: Adjust the red chile powder to taste.
Variations: You can also cook the onion with little oil before grinding with spices. You can also garnish bhendi masala with chopped fresh cilantro.
Other Names: Lady’s Finger Onion Masala, Bhendi Onion Masala, Bendakaya Ullipaya Masala.
Variations: You can also cook the onion with little oil before grinding with spices. You can also garnish bhendi masala with chopped fresh cilantro.
Other Names: Lady’s Finger Onion Masala, Bhendi Onion Masala, Bendakaya Ullipaya Masala.
0 comments:
Post a Comment