BENDEKAI MILD MASALA PALYA
Eat out or take away, my grand children always have one standard dish in their list when they order for food. Bhendi Masala is the dish they are never tired of. I prepare their favourite Bendekai Palya interlaced with a mild masala when they visit me for ‘Chitra amma’s saapaad’. That is how they lovingly mention the meals cooked by me.
Ladies fingers/ Bendekai – 1/2 kg
Tomatoes ( Chopped) – 2 cups
Onion ( Chopped ) – 1 cup
Green chillies(chopped) – 2tsps
Ginger (peeled and chopped)- 1 tsp
Pepper – 1/4 tsp
Cashew nuts – 2 tbsps
Sambar powder – 1 1/2 tsps
Turmeric powder – 1/4 tsp
Cinnamon – 1 small piece
Salt – 1 1/2 tsps
Sugar – 1 pinch
Sesame oil – 3 tbsps
Cumin seeds – 1/2 tsp +1/2tsp
1.Grind onion, green chillies, ginger, pepper, cashew nuts, sambar powder, turmeric powder, cinnamon and 1/2 tsp of cumin seeds together, into a smooth paste adding little water and keep aside.
2. Wash, dry and cut the ladies fingers/bendekai into on inch long pieces.
3. Heat 1tbsp oil in a pan and add cumin seeds.
4. When the cumin seeds splutter stir in the chopped ladies fingers/bendekai.
5. Stir in one pinch of salt, and cover and cook for three or four minutes on low flame.
6. Remove the lid and saute the vegetable till al dente and remove into a plate.
7. Heat the remaining oil in the same pan and add the ground masala paste.
8. Fry till the masala gives out a very pleasant aroma and till the oil separates.
9. Add the chopped tomatoes, sugar and salt, and cover and cook till the tomatoes turn to a pulp.
10. When the gravy is smooth and thick stir in the sauteed ladies fingers/bendekai, cover and cook for a few more minutes on low flame.
Switch off flame and enjoy the hot and flavoursome Bendekai Mild Masala Palya with hot rice or Chapaties.