Bhindi Recipe | I started with panch phoran and garlic, then followed instructions for bhindi (tops and tails cut, then halved). Followed ibstructions for masala, starting again with panch phoran (high heat, 11 out of 12). Turned heat to 7/12 after adding bhindi. All in mustard oil. Served with boiked rice and daal (with garlic tarka, pyaaz biryaan and dhania garnish)
Prep time: 15 minutes | Cooking time: 60 minutesServes 2This dish is rich with lots of complex flavours, but once you've mastered the pepper sauce it's actually incredibly easy to make. It feels like grown-up food but tastes like something you'd crave as a child - serve with warm flatbread and a crisp, green salad.
I grew up eating Sambar. Sambar is a spicy south Indian lentil soup, usually tomato based. Lentils are boiled till done, then various vegetables are added. Tumeric, tamarind, Sambar powder and a masala are added as a flavoring agent. Check out my food blog Shokubi for the recipe!