This sabzi is usually prepared to take along while traveling. The masalas keep the bhindi pickled for 24 hours. I personally like it so much that often I made my mother make it even when we weren’t going anywhere.
The masalas in this case completely change the taste of bhindi. This is a must try, for those of you who dont like Bhindi or are bored of the usual style of cooking it.
- 250 grams Bhindi
- 1 tablespoon Oil
- 1 teaspoon Tamarind paste
- 2 teaspoons Jaggery
- 4 teaspoons Tawa masala
- Heat Oil. Add Tamarind paste. If you dont have tamarind paste you can add amchur powder.
- Add Jaggery and mix well.
- Put tawa masala in and turn off the heat. The consistency of the paste should be thick, like halwa.
- Slit bhindi. Stuff the masala into it and shallow fry in hot oil. Sprinkle a pinch of salt over the bindis (remember stuffing already has salt)
- Once bhindi appears done, serve hot with rotis.
Please NOTE :
- If you buy ready-made tawa masala you will need to taste and see if it contains salt or not. If it doesn’t, please add some to it.
- If your tawa masala contains amchur or dry mango powder then please skip adding tamarind paste.