Bhindi Malai Masala

Here is a rich and creamy bhindi malai recipe.  Coconut milk and egg makes this bhindi malai masala very different.

10 Ladies Fingers (Bhindi)
4 flakes Garlic (Lasun)
1 tsp Ajwain
1 tblsp chopped Ginger (Adrak)
As required Salt
A pinch of Turmeric Powder (Haldi)
2 cup Refined Oil for deep frying
2 tsp Red Chilly Powder (Lal Mirch)
A pinch of Mustard Powder
1 tblsp Ghee
1/2 cup thick Coconut Milk
4 tblsp Cream
1 cup Refined Flour (Atta)
1/2 cup Corn Flour
1 Egg (optional)

How to make bhindi malai masala:

  • Trim both the ends of the ladies finger and cut in half.
  • Grind the garlic and the ginger to a fine paste in a blender adding a little water.
  • Keep aside.
  • In a basin sieve together the refined flour, cornflour and part of the salt.
  • Add the ajwain.
  • Add the egg to the flour and mix thoroughly.
  • Add a little water to the flour to make a batter which is neither too thick nor too thin.
  • The batter should be of pouring consistency and should coat the ladies finger.
  • Add the ladies finger to the batter and mix thoroughly so that the ladies finger is coated by the batter.
  • Heat oil in a kadai and add the ladies finger.
  • Fry the ladies finger till they are golden brown in colour.
  • Remove and place on a tissue paper or you can use ordinary news papers.
  • This is done so that the surplus oil on the vegetable is removed.
  • Add the cream in a pan over a medium flame and stir continuously till the cream dissolves and ghee floats on top.
  • Add the garlic ginger paste.
  • Fry for a minute stirring constantly.
  • Add the turmeric powder, mustard powder and the chilly powder and stir for 2 minutes over a low flame.
  • Add the coconut milk , salt , the fried ladies finger and the ghee.
  • Cook till the gravy is thick and the oil floats on top.
  • Remove from the flame and serve hot.