Bhendi (Lady's Finger) Masala Without Onion And Garlic .......
This is a change from the normal bhendi masala where we grind in the masala with some coconut and other spices. As Ganesh Chaturthi Celerbrations were on i preferred not to cook anything with onions or garlic. So i used our typical GSB / Saraswat Sambar Masala powder as the base and added in some other spice powders for some change in taste. I found the taste to be really good and did not at all notice the absence of onion or garlic for the matter. We relished this dish as an accompaniment with Jain Peas Pulava another dsih without onion nor garlic. This can be served with roti / chapati too.
Wash and wipe 500 gms of bhendi / lady’s finger. Trim of the top and bottom and cut them into 2 inch pieces. I have given them slant cuts, you can cut them whichever way suits you the best.
Wash and chop 3-4 large sized tomatoes to cubes. Keep them ready aside.
In a thick bottomed pan, add 2 tsp of oil and when hot add in the cut bhendi's and fry on high heat for 2-3 minutes. Add salt to taste, mix well and lower the heat. Cover with a lid and cook till 75 % done.
Now add the tomatoes and mix well. Cover and cook on slow fire.
Meanwhile, in a small pan heat 3 tblsp of oil, when hot lower the heat, add in 1 tsp of mustard seeds, when they splutter add 10-12 curry leaves, 3 tblsp of sambar powder, 1 tblsp of coriander powder, 1 tsp garam masala powder, ½ tsp jeera powder, 1 tblsp fennel powder, pinch of haldi powder and fry for 2 minutes.
Sprinkle some water if you find the masala getting burnt. Pour this over the bendi – tomato mixture and mix well, add one cup of water, mix well, cover and cook till done. Add more water if necessary. Check the salt and add if necessary.
This dish is very easy and fast to prepare and goes well with roti / dal-chawal and pulav.