Bhindi masala always brings to mind a yummy dish, literally floating in oil! I am sure many of you must have refrained from indulging in this subzi because of its obviously high oil-content. Not any more. Here is a healthier, oil-free version of bhindi masala that tastes equally great. Use roasted masalas, and cook the bhindi in a pressure cooker before roasting them in a non-stick kadai. 

Ingredients


20 to 22 ladies fingers (bhindi)

To be ground into a smooth paste1 roasted onion, roughly chopped
2 tbsp freshly grated coconut
1 cup chopped coriander (dhania)
4 tsp sugar
2 tsp ginger-green chilli paste
1 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp garam masala
2 tsp roasted sesame seeds (til)
2 tbsp lemon juice
salt to taste


Method
 

  1. Wash and pat dry the bhindis. Slit them lengthwise.
  2. Stuff the bhindi with the prepared paste. Keep aside.
  3. Pressure cook the stuffed bhindi and the remaining paste, if any, for 1 whistle.
  4. Allow the steam to escape and then open the pressure cooker.
  5. Heat a non-stick kadhai on a medium flame and when hot, add the bhindi and cook on a low flame for 5 to 6 minutes or till they are done.
  6. Serve hot.