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The Vegetarian Curry Bible
Chole 2
Bhendi Huli
by Sunita
Ingredients:
Ingredients
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1 can Chick peas (also called garbanzo beans) (Progresso is a good brand.)
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1 lb bhendi, washed , cut into small rounds and
smeared with salt
2-3 tablespoons of coconut , roasted
2 tsp of sambhar powder
1 medium tomatoes
1 large Onion chopped finely
2 medium sized Potatoes (optional)
1 tsp Mustard seeds
2 or 3 pods Cardamom
1 tsp Coriander
1 tsp Cumin seeds
1 tblsp Garam Masala
Vegetable Oil
1/2 tsp methi, roasted
1 tsp jeera, roasted
1 medium onion, sliced and roasted
1 small ball of tamarind
2-3 garlic clovettes, crushed
1 tsp mustard seeds
1 small onion, chopped finely
1/2 tsp turmeric
1-2 tsp chilli powder
A pinch of hing
2-3 tsp cooking oil/ghee(clarified butter)
Method:
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If you are using the potatoes, start boiling them in a saucepan. Let them boil for
at least 15 minutes. After they are done, turn off the heat and let them stand in
the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot.
Add the mustard seeds and wait until they start popping. Add bay leaves,
cardamom and cloves.
Mix around for a while and then add onions. Wait untill the onion starts to turn
golden before adding the rest of the spices (except for the Garam Masala).
Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces
and add to the skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 5-7 minutes without
covering.
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Method
1. Blend ingredients 2 to 8 to a smooth paste and set aside.
2. Heat the oil in a pan and add the mustard seeds and the crushed garlic.
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When the garlic turns brown, add the chopped onion and fry till it turns
translucent.
Check the tenderness of the potatoes. If they are still too hard, add another 1/4
cup of water and cook for another couple of minutes.
Salt to taste and serve.
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Now add the bhendi pieces.
Fry till the bhendi is almost done.
Add the spices(red chilli and turmeric) and fry for a minute.
Now add the ground masala, salt to taste and bring to a boil.
Cook covered on a low flame for about 10 minutes.
Stir in the hing and take it from the heat.
0. Can be eaten hot with rice.
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