I normally make bhindi just 2-3 ways – Stuffed with masala, simple sautee masala with potatoes or a South Indian curry style. I like my bhindi cooked well, no soft mushy ones for me.
My daughter was after my life to make geeli bhindi as her friend used to get to school. I would just roll my eyes at her request till I finally gave in. I remembered a video shared in our foodie group and hunted it down, it was from a channel called Shane E Delhi and decided to make an adaptation.
I wanted to pair it was a nice roti or naan and made this soft naan under the guidance of Ameya. Quite a good combination and approved by the geeli bhindi lovers. Yes I ate it without rolling my eyes and that says a lot.
500 gms Bhindi cut into 1″ pcs
2 onions chopped
1 tsp jeera
1/4 tsp hing
2 pinches ajwain
1″ ginger julienned
8 garlic chopped
2 chillies chopped
1 tsp red chilli powder
2 tomatoes pureed
1/4 tsp haldi
1 tsp kitchen king Masala
1 tbsp coriander powder
3 tbsp curd + 3 tsp cream
- Heat oil in a pan, fry the onions till golden brown.
- Add the bhindi and sautee till it’s semi cooked and soft. Remove and keep aside
- Heat oil again, add jeera, hing, ajwain fry till it starts to sizzle.
- Add ginger, garlic and chillies, let it get slightly golden brown.
- Add the tomato puree, red chilli powder, haldi, salt, kitchen king masala, coriander powder and little water and fry it off well. It should begin to leave oil.
- Add the mix of beaten dahi and cream and bhuno it well. Fry till it leaves oil. Keep on low flame.
- When the masala is well cooked, add the onion and bhindi and mix well.
- Cover and cook for 7-8 mins or till bhindi is cooked completely
- Garnish with chopped coriander leaves
1 cup maida
1 cup atta
1 tbsp dry yeast mixed in 1/4 cup luekwarm water and 1 tsp sugar
1/4 cup curd appx.1/4 cup oil appx
- Add the frothed yeast mix to the flours, mix it.
- Add salt, half thr oil and half the curd. Mix well
- Keep adding oil and curd till u get a soft dough. Don’t add any water
- Cover and rest for 1 hr. When doubled in size, punch the dough and make balls and keep. Should make about 7-8 rotis. Let it rest for 15 minutes.
- Dust flour on the counter and roll slightly thicker Chapati. Or u can pat by hand into a slightly oval shape.
- Apply water on one side and keep that side on the tawa. Press the sides of the roti onto the tawa so that it sticks to it with a grip.
- Add the chopped garlic, dhania and til mix and press it onto the roti gently.
- Cook the top side first by inverting the tawa and moving the tawa for even browning.
- Turn over the tawa and place on gas to cook the bottom side
- Let it cook.
- Once u see the roti leaving edges it means its done..
- Immediately apply butter and keep covered under a cloth or casserole but with cloth inside covering the rotis.
- Ensure your tawa is cooled down before making each roti.