Authentic Caterer-Style Tawa BhindiVeg

1

Select fresh, medium-sized lady fingers that snap when bent.

2

Wash them thoroughly and pat them completely dry with a cloth. Let them air-dry for a few minutes to ensure no surface moisture remains, as moisture causes sliminess.

3

Trim the tops and make a single vertical slit through the center of each, checking the inside for cleanliness.

1

Heat 3-4 tablespoons of oil in a fry pan over medium heat.

2

Add the prepared lady fingers and shallow fry them until they are mostly cooked and have turned lightly golden. This process helps eliminate any residual sliminess.

3

Once done, remove the bhindi from the pan and transfer it to a bowl.

1

In a small bowl, combine coriander powder, a pinch of turmeric, Kashmiri red chilli powder, garam masala, salt, black salt, and dry mango powder (amchur).

2

Reserve 1-2 teaspoons of this spice mix for the gravy.

3

Sprinkle the remaining spice mix and the juice of half a lemon over the fried bhindi, tossing gently to coat evenly. Set aside.

1

Using the same pan (add a little extra oil if needed), add cumin seeds. Once they crackle, add finely chopped onions and sauté until golden brown.

2

Stir in the ginger-garlic paste and chopped green chillies, cooking until the raw smell is gone.

3

Lower the flame and add the reserved spices: turmeric, Kashmiri red chilli powder, and coriander powder. Add a small splash of hot water immediately to prevent the spices from burning.

4

Blend the tomatoes and soaked cashews into a smooth puree. Add this to the pan along with the whisked curd and salt.

5

Cook the mixture over high heat until the oil begins to separate from the sides of the gravy. If the mixture gets too thick or sticks, add a splash of hot water.

1

Adjust the gravy consistency with a little hot water so it is semi-thick and luscious.

2

Add the masala-coated fried bhindi into the gravy.

3

Toss in the ginger juliennes, slit green chillies, chopped coriander stems, and fresh coriander leaves.

4

Gently fold everything together to coat the bhindi without breaking it. Serve immediately while hot.