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This is an 'easy to make' subji.
Ingredients:
1. 200 gms. Bhindi/Ladies finger cut into pieces.
Ingredients for making the onion paste:
2. 4 Large onions cut into pieces.
3. 4 Green chillies.
4. 1" Ginger piece.
5. 6-7 cloves of garlic (You can add more if you like).
Ingredients for making the tomato paste:
6. 2 nos. Big ripe tomatoes (small means 3-4).
7. 5-6 nos. Cashew nuts.
8. 1 tsp. White til/Sesame seeds.
9. 1 tbs. Corn flour.
Extra ingredients:
10. 1 tsp. Garam masala. 2 tsp. if it is Everest/MRT garam masala
11. 1 tsp. Coriander powder.
12. 1 tbs. Red chilli powder.
13. Salt to taste.
14. 1 tsp. Sugar.
15. 3 tbs. Refined oil.
16. 1 or 2 tbs. of Butter.
17. 1 tsp. Cumin seeds/jeera.
18. 1/2 tsp. Haldi/turmeric powder.
19. Half or one capsicum (optional)
20. 1/2 tsp. Kasuri methi
21. 1 tsp. Amchur/dry mango powder
First, cut the bhindi into small pieces as shown in the picture and microwave it for 3 mts. and keep aside.
Make the onion paste. Place a kadai or a thick bottomed vessel on the stove. Pour the refined oil.
Add the Jeera.
After a few seconds, add the ground onion paste. Then add butter, sugar, a tsp. of salt and haldi powder. Stir it. The onion will become transparent after a few mts., say 5-7 mts. See to it that it doesn't stick to the bottom of the vessel.
After adding the onion paste, grind the tomato paste. Keep it in the mixie jar itself. Let the grains soak and soften.
Now, add the microwaved pieces of Bhindi and capsicum pieces. Add chilli powder, amchur powder, coriander powder and garam masala powder. Mix well and close it with a lid for 5 mts. Let the vegetable soak in the masala.
Now, grind the tomato mixture again. If you want the gravy to be a bit thicker, add some corn flour. Pour the paste into the vessel. Add more water (wash the jar and pour!). Add some more salt. This is for the gravy! I add salt step by step! Close the lid. Keep the ladle inside the vessel if you think that the subji will overflow. Let it boil well. The rawness of the tomato should go. Add the Kasuri methi. Then switch off. Some people add some milk after switching off. Taste it for salt!
Thats it! The subji is ready. If you like lemon taste/flavour, add it now and mix!
Write to me if you have got any doubt. Tell me if it comes out well too!
Tip: If you are new to cooking, keep all the ingredients in small cups or plates. You will start using your own method of cooking after sometime. So don't worry. You taste immediately after the last step and add chilli powder or salt and boil it. It will blend well with the gravy.
You can take a printout and keep it on the side.
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| Bhindi subji |
This is an 'easy to make' subji.
Ingredients:
1. 200 gms. Bhindi/Ladies finger cut into pieces.
Ingredients for making the onion paste:
2. 4 Large onions cut into pieces.
3. 4 Green chillies.
4. 1" Ginger piece.
5. 6-7 cloves of garlic (You can add more if you like).
Ingredients for making the tomato paste:
6. 2 nos. Big ripe tomatoes (small means 3-4).
7. 5-6 nos. Cashew nuts.
8. 1 tsp. White til/Sesame seeds.
9. 1 tbs. Corn flour.
Extra ingredients:
10. 1 tsp. Garam masala. 2 tsp. if it is Everest/MRT garam masala
11. 1 tsp. Coriander powder.
12. 1 tbs. Red chilli powder.
13. Salt to taste.
14. 1 tsp. Sugar.
15. 3 tbs. Refined oil.
16. 1 or 2 tbs. of Butter.
17. 1 tsp. Cumin seeds/jeera.
18. 1/2 tsp. Haldi/turmeric powder.
19. Half or one capsicum (optional)
20. 1/2 tsp. Kasuri methi
21. 1 tsp. Amchur/dry mango powder
First, cut the bhindi into small pieces as shown in the picture and microwave it for 3 mts. and keep aside.
Make the onion paste. Place a kadai or a thick bottomed vessel on the stove. Pour the refined oil.
Add the Jeera.
After a few seconds, add the ground onion paste. Then add butter, sugar, a tsp. of salt and haldi powder. Stir it. The onion will become transparent after a few mts., say 5-7 mts. See to it that it doesn't stick to the bottom of the vessel.
After adding the onion paste, grind the tomato paste. Keep it in the mixie jar itself. Let the grains soak and soften.
Now, add the microwaved pieces of Bhindi and capsicum pieces. Add chilli powder, amchur powder, coriander powder and garam masala powder. Mix well and close it with a lid for 5 mts. Let the vegetable soak in the masala.
Now, grind the tomato mixture again. If you want the gravy to be a bit thicker, add some corn flour. Pour the paste into the vessel. Add more water (wash the jar and pour!). Add some more salt. This is for the gravy! I add salt step by step! Close the lid. Keep the ladle inside the vessel if you think that the subji will overflow. Let it boil well. The rawness of the tomato should go. Add the Kasuri methi. Then switch off. Some people add some milk after switching off. Taste it for salt!
Thats it! The subji is ready. If you like lemon taste/flavour, add it now and mix!
Write to me if you have got any doubt. Tell me if it comes out well too!
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| Cut bhindi pieces. |
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| Ingredients for making the onion paste. Pl.grind it without pouring water! |
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| Ingredients for the tomato paste |
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| Bhindi subji is ready! |
Tip: If you are new to cooking, keep all the ingredients in small cups or plates. You will start using your own method of cooking after sometime. So don't worry. You taste immediately after the last step and add chilli powder or salt and boil it. It will blend well with the gravy.
You can take a printout and keep it on the side.
7 comments:
I am going to try this. It looks delicious.
Me too going to try this.
SHAIL MOHAN: Yes, It IS delicious. Let me know how it came out!
Saritha: Tell me if I missed something while writing, Saritha!
delicious subji
mouth watering photos
sm: Thank you, sm!
This curry i am doing regularly for get together here sandhya...my friends liked it a lot.
SARITHA: Thank you, Saritha! Feel happy to know this!
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