Wednesday, March 12, 2014

# bendi masala gravy # food

Food Review: Lady's Fingers Masala Gravy

I never liked bendi to begin with but if its cooked right then I would eat it. Many guju cook it wrong so it comes out tasting bitter and sticky (remember the sticky substance that comes out with lady's fingers every time you want to cook it?)

Step One

Get all your ingredients ready. Blend a mixture of garlic, ginger and green chili. Blend 3-4 tomatoes separately. Grind about 10 pieces of cashew nuts. Cut an onion into small cubes. Cut the lady's fingers into 3 cm lengths

Step Two

Heat some oil in a wok. Add the bendi and dry fry them until the stickiness goes off

Step Three

Heat some oil in a wok. Add fennel seeds, and when they start to crackle add the onions and fry them till they're lightly browned. Add the ginger-garlic-green chili mix into the wok.

Step Four

Add the tomato puree and cover the wok with a lid to dry off some of the water

Step Five

Add the some yogurt, cumin-coriander powder, garam masala, and the grounded cashew nuts into the mixture. Mix well.

Step Six

Add the fried lady's fingers into the wok

Step Seven

Mix well and cook for a few minutes to dry off some of the excess water (if it looks too watery like mine did)

This is how the final product looks like. 

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