I have already shared that my recipes got featured in Aval vikatan a popular Tamil magazine. I also promised that i will post some of the classic recipes from that book here with step wise pictures. Today i am sharing the recipe of Bhindi badam masala , a classic rich gravy, a perfect side dish for roti |naan. this bhindi masala never fails to impress your family and guests too. I got this idea from a cookbook of Tarla dalal which i happened to see in a book store in Chennai..The original recipe was with cashew nuts and was slightly different too. Bhindi was not added in the recipe. I tweaked the recipe according to my convenience and it turned out amazingly well. When i made the recipe for the magazine, i couldn’t take step wise pictures. Also i used tomato puree and so the colour you in the final picture is slightly brownish than in the step wise picture.Stay tuned for more side dish for roti recipes.
- In a pan add oil and saute the ladies finger till the stickiness goes and turns into light brown colour. Add little salt to this while cooking.
- In a pan add oil and add the ground masala. and saute it in a low flame for 5 minutes.
- Grind 1 and 1/2 tomato into puree and chop 1/2 of the tomato in to small cubes. Add the tomato puree to this cooked masala.
- Let this cook in a medium low flame. Add the red chilli powder ,salt and garam masala to this.
- Cook this till the raw smell goes off. You can add little water if you want.
- Now add the chopped tomatoes and cook for 2-3 minutes.
- Mix well and the fried ladies finger.
- Add the milk and cook for 2 minutes. Add the fresh cream and mix well. Do not cook for more time after adding fresh cream.
- Switch off the flame and add the coriander leaves and serve hot with phulkas.