Jain Bhindi Masala

by Jain Foodie

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An Innovative Idea of presenting traditional Bhindi Sabzi with Punjabi Twist.

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Jain Bhindi Masala recipe - How to make Jain Bhindi Masala

Tags

Jain Subzi / Gravies

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 serving
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Ingredients

300 gms ladies finger (bhindi)
1 cup green peas
1/2 cup sliced capsicum

For Gravy
2 tomatoes
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
5 peppercorns (kalimirch)
1 clove
6 cashewnuts
1 whole dry kashmiri red chilli
1/4 tsp melon seeds (charmagaz)
1/4 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
2 tsp sugar
salt to taste
1 tbsp curds (dahi)

Method

For Gravy

Heat 1 tsp of oil in a pan, add the mustard seeds, clove, cashewnuts, melon seeds, red chilli, and cumin seeds.
Add chopped tomatoes and dry spices.
Mix everything and let it cook till tomato softens.
Once everything is cooked, pour the gravy in the blender and add curd to it. Blend to make it smooth puree. and keep it aside.

How to proceed

Wash and chop each bhindi in 2-3 pieces.
Heat 1 tsp oil and saute chopped bhindi. Add salt and cook the bhindis till they soften.
Add boiled peas and chopped capsicum to bhindi.
Add the gravy and mix well until the gravy coates bhindi and peas properly.
Garnish with coriander and serve hot with rotis.

This recipe was contributed by Jain Foodie on 28 Mar 2013
Hi, My name is Sejal Shah from London, UK. Being Pure Jain, I have always found it difficult to fin...

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