So, after a successful tryst with Lahori Chhole (thank you Ranveer Brar), I endeavoured to make a good bhindi recipe. My mother makes really good bhindi masala. I didn’t want to recreate hers, so I started researching. I used two resources:
Ranveer as usual, goes hard on fundamentals. The one I used for the recipe was that bhindi should be fried in smoked mustard oil. Another trick that I learnt from Sanjyot was a dash of lemon juice prevents fried okra from oozing goo. I borrowed the ginger garlic paste recipe from Ranveer Brar’s Lahori Chhole recipe, because that is the best ginger garlic combination I’ve ever come accross.
There are a few separate parts to this recipe:
In a food processor, grind the following items
| Item | Quantity |
|---|---|
| Onions | 2 medium sized |
| Neutral Vegetable Oil | 1 tablespoon |
In a food processor, grind the following items
| Item | Quantity |
|---|---|
| Tomatoes | 2 small sized |
| Neutral Vegetable Oil | 1 tablespoon |
In a food processor, grind the following items
| Item | Quantity |
|---|---|
| Green Chillies | 3 nos. |
| Ginger | 1 inch |
| Tender Coriander stem, roughly chopped | 2 tablespoon |
| Garlic Cloves | 8 nos. |
| Neutral vegetable oil | 1 tablespoon |
In a small bowl add the following spices and mix thoroughly with a spoon.
| Spice | Quantity |
|---|---|
| Coriander Powder | 1 teaspoon |
| Turmeric Powder | 1 small pinch |
| Kashmiri Degi Mirch Powder | 1/2 teaspoon |
| Garam Masala | 1/4 teaspoon |
| Table Salt | 1/4 teaspoon |
| Black Salt | 1/2 teaspoon |
| Amchur Powder | 1 tablespoon |