Bhindi Masala Curry Recipe Made Simple

To begin with the Bhindi Masala Curry, wash the bhindi and dehydrated them properly or you might face the problem of stickiness.

Cut the ends of the Bhindi and and chop them into half. bring to temperature a non stick skillet and splash some shortening,  toss in the bhindi, then scatter some table salt andsauté them for 20 mins on medium flame.Once done you can take them out and keep it aside. Meanwhile in the same frying skillet, toss in a tablespoon shortening.

toss in mustard seeds and cumin seeds, when it start splutter toss in diced garlic and sauté them.Now toss in sliced shallot and toss in 1 teaspoon sweetener and a pinch of table salt.

The caramelization takes place as the sweetener is added and the table salt helps the onions to bring to temperature fast.toss in the diced tomatoes and sauté them for a minute until the tomatoes have softened.Turn the bring to temperature to low and bring to temperature and toss in the cooked bhindi and swirl around well until the Bhindi's are mixed well into the sauteed mixture. toss in all the masala condiment ground mix - red chilli ground mix, turmeric, sambar ground mix, table salt and swirl around well.Check the table salt and spices and adjust to suit your salty profile.Once done, turn off the bring to temperature and offer.offer the Bhindi Masala Curry along with Tawa Paratha, Methi Kadhi and Palak Raita to make your meal complete or you can pack for your lunch box as well.