Tamatari Bhindi

Tamatari Bhindi

Ingredients:

For gravy:

• 4 medium tomatoes puree will make approx. 1-1/2 cup
• 1/4 inch piece of ginger
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)
• 1 teaspoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon corn starch/arrow root powder

Fried bhindi:

• 1-3/4 cup bhindi (sliced from center and cut in half )
• 1/4 cup besan gram flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mango powder (amchoor)
• 1 teaspoon fennel seeds coarsely ground (sonff)
• 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
• 1/2 teaspoon red chili powder
• Approx. 3 tablespoons water
• Oil to fry

 Method

Gravy

1. Mix cornstarch with three tablespoons of water and keep aside.
2. Blend the tomatoes and ginger to make tomato puree.
3. Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .
5. Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready keep aside.

Fried bhindi

1. In a bowl put the bhindi and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly bhindi should be nicely coated with spices but the mix should not be runny.
2. Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put bhindi in oil it should float right of way but not change the color.
3. Put one bhindi at a time to the oil and fry till they are golden brown both sides this should take about four minutes.
4. Take them out over paper towel.
5. Serve the bhindi over gravy; don’t mix it as you should pick up the bhindi with gravy.