Vendaikai/bhindi/ladys finger is one of the most common vegetable used in authentic Indian cuisine. Known for its numerous benefits, vendai is one of my favorite too. This dish, in particular, is something that everyone will love to taste. Here is the recipe for this.
Kabul Channa Gravy
- Onion (1-2 nos)
- Tomato ( 1 nos)
- Ginger Garlic paste (2 tsp)
- Turmeric powder (pinch)
- Jeera powder ( ½ tsp)
- Kashmiri chilli powder ( ¼ tsp)
- Red chilli powder (as per your taste)
- Dhaniya powder (½ tsp)
- Kasuri methi (pinch- crush it in your palm before you add)
- Garam masala or channa masala (1 tsp)
- Cooking Oil
- Curd or cream or milk
- Soaked Kabul Channa and pressure cooked ( 250 gms or less).
To paste- (A):
- Golden fried onion (3 nos)
- Cashews (6-7 nos)
- Curd (2 tbsp)
- Pinch of salt
To paste- (B) :
- Tomatoes ( half bolied 2 nos)
- Greenchillies (as per your taste)
- Pinch of sugar
- Cinnamon Stick (1 medium size)
- Saunf (Sombu ½ tsp)
- Jeerakam (½ tsp)
- Krambu ( 2 nos)
- Elachi (black- 1 no.)
- Green elachi (2 nos. slightly crush and add for flavor)
- Bay leaf ( 1 or 2 nos.)
Method of Preparation:
- In a wide pan, add cooking oil. Add the ingredients given under “To Sauté” one by one.
- After the flavors are released into the oil, add finely chopped onion and fry till golden brown. (Frying onion deeply can enhance the dish’s taste.
- Add ginger-garlic paste and fry till the raw smell goes. Add tomatoes to the pan and cook till it gets soft and leave the skin.
- Now add “Paste A” to the pan and let it cook for 3-4 mins. Add “Paste B” and allow it to fry for 2-3 mins. When you find the oil separating from the pan, you may continue adding the below powders mentioned from 4-8.
- Give a good mix so that the powders are fried well and become one with the gravy.
- Once the raw smell of the powder is gone, you can add the channas into the pan.
- If you have the boiled water of channa you can slightly bring it to boil and add that water to that gravy.
- Leave it for 3 mins and when it comes to boil, add salt to taste.
- Before you turn off the flame, add kasuri methi and 1 tsp of garam masala.
- Add curd or millk or cream to the gravy and turn off the flame. Garnish with Coriander leaves on top.
- Serve hot with butter parathas, rotis or kulchas.
When you prepare the pastes, do not add water. Make it as thick as possible so that you get the essence completely. Paste should be fine. You can save your fuel when you avoid extra water
- You may add little bit of sugar while you cook so that it will balance the entire taste of the recipe.
- Mint leaves and ghee fried cashews can also be used for garnishing.
This recipe is sent by Harshiny Krishnan. Thank you dear for this wonderful recipe. We need more from you!!!