Bhindi Recipe: Often, we wonder why the ladyfingers we get in restaurants or dhabas don’t taste the same at home. No matter how much we try, we are unable to get that delicious taste. Some such secret tricks are adopted in their kitchens that we may not be aware of. Today, we will tell you those secrets, which will make your ladyfinger so delicious that everyone will keep licking their fingers!
Start with the right ladyfinger.
First, choose fresh and soft ladyfingers. If the ladyfinger is old, hard or has too many seeds, then the taste of the vegetable will not be good. After washing the ladyfinger thoroughly, it is essential to dry it with a clean, dry cloth. This will prevent it from becoming sticky while cooking. Then cut it from the top and bottom, and make a long incision in the middle. This will allow the masala to reach inside, and the ladyfinger will become spicy from the inside as well.
Say ‘bye-bye’ to stickiness.
Mix ladyfingers with salt, turmeric, and lemon juice, and leave them for 10 minutes. Believe me, this will eliminate its stickiness to a great extent. If the bhindi is too big, you can cut it into two pieces.
The magic of dhaba-style spices
The soul of this bhindi is its masala! For this, grind two tomatoes, one green chilli and some ginger in a mixer. Finely chop one onion. Now, dry roast some gram flour in a pan. This gram flour is the real game-changer in this recipe! It not only enhances the taste, but also gives the vegetable thickness and a special aroma.
Light frying of bhindi is essential.
Now, heat mustard oil in a pan. As soon as the oil is hot, add a little salt; this reduces the pungent smell of the oil. Then cook the bhindi on a low flame for 4-5 minutes, till it becomes light golden. Remove the bhindi and keep it aside.
Amazing layer of spices
Add some cumin seeds in the same pan, then add finely chopped onion and fry till it becomes light golden. Next, add the tomato-ginger paste and roasted gram flour. Now, add salt, red chilli powder, turmeric, coriander powder, Kashmiri chilli, and some garam masala to taste. If the masala starts to dry out, add water little by little and fry well. When the masala starts releasing oil, you will know it is ready.
Secret Twist: Curd and Kasuri Methi
Now add two spoons of curd to it and mix it while stirring continuously so that the curd does not split. Curd gives a slight sour and creamy taste to the vegetable. Add lightly roasted kasuri methi and chopped green coriander on top. That’s it, magic is about to happen!
Perfect combination of ladyfinger and spices
Now, add the already fried ladyfingers to the masala and cook it covered on a low flame for 2-3 minutes, so that the ladyfingers absorb the spices thoroughly. That’s it! Your Dhaba-style Masala Bhindi is ready! Serve it with hot roti, paratha, or dal-rice and receive praise from family members!