Recipe CookBook

Bhindi Malai Masala

Cooking time : 25 Minutes

Serves 4-6

Ingredients:

Ladies fingers 10 nos

Garlic 4 flakes

Ajwain 1 tspn

Ginger 1 tbspn chopped

Salt use as required

Turmeric powder a pinch

Refined oil 2 cups for deep frying

Red chilly powder 2 tspns

Mustard powder a pinch

Ghee 1tbspn

Coconut milk 1/2 cup thick

Cream 4 tbspns preferably use fresh milk cream, the one which floats on top of the milk after it has been boiled and cooled.

Refined flour 1 cup

Corn flour 1/2 cup

Eggs 1 nos optional

Method:

1.Trim both the ends of the ladies finger and cut in half.

2. Grind the garlic and the ginger to a fine paste in a blender adding a little water. Keep aside.

3.In a basin sieve together the refined flour, corn flour and part of the salt. Add the ajwain.

4.Add the egg to the flour and mix thoroughly.

5.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.

6. Add the ladies finger to the batter and mix thoroughly so that the ladies finger is coated by the batter.

7.Heat oil in a kadai and add the ladies finger .

8. Fry the ladies finger till they are golden brown in color. 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.

9.Add the cream in a pan over a medium flame and stir continuously till the cream dissolves and ghee floats on top.

10. Add the garlic ginger paste. Fry for a minute stirring constantly.

11. Add the turmeric powder, mustard powder and the chilly powder and stir for 2 minutes over a low flame.

12. Add the coconut milk , salt , the fried ladies finger and the ghee. Cook till the gravy is thick and the oil floats on top.

13. Remove from the flame and serve hot.