Bangalore Style BHENDIYAN KA KHATTA | BHINDI CURRY | بامية كاري | भिंडी का सालन | DECCAN’S PAKWAN

Ingredients
1. Lady Finger (Bhindi) : 250g
2. Oil: 4tbsp
3. Tomato: 3
4. Onion: 1big
5. Coconut: 50g
6. Zeera methi mix: 1tsp
7. Garlic: 7-8cloves
8. Ginger: ¼ inch
9. Coriander Leaves: 2tbsp
10. Chilli powder: 1tsp
11. Coriander powder: 1tsp
12. Turmeric powder: ½ tsp
13. Salt: 1tsp
14. Kashmiri Chili Powder: 1tsp

Process
To make masala
1. First, wash bhindi & wipe with a cloth & cut into 2-3 parts after cut the edges from both sides.
2. Heat 2-3 tsp of oil in a pan shallow fry on a medium flame for 2-3min.
3. In a grinder, jar adds jeera methi mix, Coconut, ginger, garlic and grind for 2min add ¼ cup water and grind, add onion, coriander leaves and make a smooth paste.
4. Add tomato and grind to a smooth paste.
5. Heat oil in a pan adds some onion fry for a minute & add Kashmiri Chili Powder Sautee’ for a min in a medium flame.
6. Add ground masala sautee add Red Chili Powder, salt & Coriander Powder, Turmeric mix & cook for 2 min.
7. Add tomato paste and mix add water and cook for 5-6min in a medium flame.
8. Add bhindi, cover & cook for 3-5 min on low flame.

Bangalore Style BHENDIYAN KA KHATTA is Ready!

Serve with rice

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