Now if you have ever been in a situation fighting memories, get it from me, you will fail miserably. Just as I have. It's like hearing statements like no one can prepare that chutney like my mom or like that kerala curry just like my uncle. Well the list is endless. Even Daddy comes out with such statements and you know Amma cooks like a dream. I just tell them that it must have been the first time they were eating it and the memory just stayed. I know it's easy to defend this way, than trying to get that perfect recipe okay.
Coming back to how Bindi Masala looked, I must say it looked very pretty. The Bhindi were still very green, and pretty with all masala mixed. I was wondering how one can cook something completely without loosing it's colour. Unless it was only half cooked. Well I will only know if I get hold of that cook who made, which again is not a possible thing.
So armed with the recipe, I planned to make a complete punjabi meal for office lunch. So made Lasoon Masoor ki dal, Jeera Pulao and Bhindi Masala. When I told hubby dear that he can expect Bhindi Masala, pat came the reply if the rotis are made. Well there I was planning a typical dal chawal subzi, and he asks for roti!
Finally whatever it was, it was one delicious meal and it was approved by everybody including my colleague who said it was how they make it at home. So finally here comes the dish..
Mix all the spice powders along with oil.
Wash, wipe and dry the Bhindis
Cut into pieces as shown above!
Slit open through the middle.
Stuff with the spice masala.
Cook in a non stick pan for best results.
Bhindi / Okra / Lady's Finger - 250 gms
For the spice mix
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric a pinch
Salt to taste
Amchur / Dry Mango powder - 1/2 tsp
Anardana / Pomegranate seeds powder - 3/4 tsp
Cumin powder / Jeera powder - 1/2 tsp
Oil - 1 tsp
Method to prepare:
Clean and wipe the Bhindi dry. Trim the crown and tips. Chop them into long pieces and make a deep slit in the middle. Keep aside. I was told these are normally tied with threads to have the masala intact.
Heat a non pan or kadai with oil. Add the stuffed Bhindi and add another tsp of oil if required. Cover with lid and simmer for 5 mins or till the bindi is cooked.