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Cut the bhindi into chunks removing head and tail.
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Heat a non-stick pan over medium flame.
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Add 1 table spoon of olive oil or any vegetable oil.
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Once oil heat up, add bhindi to the pan.
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Saute for a minute and cook the bhindi on low flame with the lid on.
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In-between stir them frequently so that they don't get burn.
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Once bhindi gets cooked , saute on medium flame for 2 min without lid.
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This way bhindi becomes crunchy, cooked properly and also cooking time decreases.
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Now transfer them in a plate.
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In the same pan add 1 tablespoon of oil.
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Once oil gets heat up add cumin seeds.
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Now add chopped onion.
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Saute them till they turn transparent.
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Add ginger garlic paste, saute till raw aroma goes.
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Add turmeric powder and saute for 40 seconds.
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Now add garam masala, coriander masala and red chili powder.
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Saute the masala for a 1 minute. Add roughly chopped tomatoes.
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Let the tomatoes cooked on low heat.
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When masala starts coming together it means masala is cooked now .
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Add prepared bhindi and mix them thoroughly with masala.
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Add salt to taste. Saute for 2 min.
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Bhindi masala is ready to serve hot phulka or naan.