Bhindi cooked in vindaloo masala

Bhindi – 500 grams
Vindaloo masala – 2 heaped tablespoons
Onions – 3 large or 300 grams
Tomatoes – 2
Curry leaves – 4 sprigs

Wash Bhindi and wipe absolutely dry. Cut off the ends and use in your garden as manure. Now cut the Bhindi in one inch pieces. Slice onions and tomatoes.

In a hot pan add oil and let it heat but it should be below smoking point. It is very crucial that you pan and oil is super hot. Now add half the quantity of Bhindi or enough to fill the pan but make sure that every piece of Bhindi touches the pan. If you need to do this in three batches that is fine as Bhindi cooks quickly but you most certainly don’t want it to be slimy if it starts stewing. Allow the Bhindi to cook for about half a minute and then toss in some curry leaves and sprinkle in some salt . Fry the Bhindi and when done set it aside and begin with the next batch. Bhindi cooks quickly.

In a pot add oil and fry the sliced onions till they brown but not burnt. Add the tomatoes and rend the tomatoes down. Add two heaped tablespoons of vindaloo masala and salt (see link for vindaloo masala recipe) and add a cup of water. Cook this till the water evaporates. Now add the Bhindi and stir gently till the masala has mixed with the Bhindi. Turn off the gas and allow the dish to sit for two hours before reheating. Vindaloo masala takes it time to kick in.

Recipe for my vindaloo masala can be found at 


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