Most favourite of my family. This is a spicy juicy recipe still dry.The bindi colour and flavour is retained with no compromise on the taste. Black pepper enhances the flavour of bindi. No onion and garlic is used.
Facts : Black pepper is a great appetizer. It contains the five elements in equal measure. Black pepper is light and dry in nature. If taken in excess, can create aggravated bile. It is advisable to cook it with lots of ghee or oil in vegetables. Excessive use is harmful for students and for people who want to increase their power of memory.
Bindi – 1/2 kg
Tomatoes – 2 nos
oil – 2 1/2 tbsp ( I used mustard oil. Til oil may not be a good idea for this recipe. Can use butter,ghee or refined oil)
(As per ayurveda, fresh butter is considered as the most easily digestable medium for cooking. The second best is ghee. Then comes til oil (nallennai), mustard oil and coconut oil. The refined oil are more hard to digest. But ghee and butter has fat. Fat can be easily burnt with exercise. In case of food that are not digested is accumulated as toxins.)
Jeera – 1 tsp
Turmeric – 1/2 tsp
Hing – 2 pinches
Sambar powder / masala – 1tsp ( if you don’t have sambar pwd can add 1/2 tsp red chilli pwd and 1 tsp coriander pwd but it will have different taste)
Black pepper- 10 nos (crushed coarse)
Salt – 1 tsp ( Bindi will take less salt)
How to choose the bindi?
Condition 1 : Choose the bindi which is small and it has a sharp tail (like the one at the right side). These will be tender.The bindi (at the left side) is small but it has a blunt tail -so it will not be tender. Don’t select them.
Condition 2 : The seeds of the bindi should be small and not big. The left side bindi has small seeds and the right side bindi has big seeds. Big seeds are hard to digest.
Even a tender looking long bindi with sharp tail will have big seeds. Look at the picture below -the big seed are seen protruding.
So choose a small, sharp tailed bindi ( mostly they will have small seeds) and it will be tender. Also can choose long bindi with sharp tail and seeds not protruding will also be tender.
If we choose the wrong bindi then they will leave a slimy substance while cooking even though they are washed and dried.
Wash the bindi. No need to dry. Cut them into small pieces. Can cut them into long pieces. I like it this way.
Cook the two ripe tomatoes in a vessel with 1/4 cup of water. Cover it with a lid. Cook for seven minutes. The skin will crack and the tomatoes will be cooked.
Make a puree of these cooked tomatoes.
Take a heavy bottom iron wok. Add oil. In wok we can cook with little oil as the oil will be there at the bottom. The heat will be at the bottom and the vegetable will cook on steam and not on direct fire. Iron is very good for health. Buy one good wok – it will stay for generations with you. My vegetable cooking experience completely changed by switching to wok (heavy bottom). This will not burn the vegetable or stick at the bottom.
Take turmeric, sambar powder, crushed black pepper and hing in a cup. Add 2 tbsp of water and make it into a mixture. Allow it to sit for 10 min to 20 min.
Add jeera in oil. After sizzling add the masala mixture. When the oil separates add the bindi ( it will separate very fast say in 30 sec – be quick).
Cover the bindi with a lid and cook it for 10 min. In between open every 2 min and stir. The bindi after cooking will look like this. Green colour will be intact if the bindi is tender.
Now add the tomato puree and salt. Mix well.
If you want it slightly juicy you can switch off at this stage or else cover it and cook it on medium flame for 2 minutes to dry the juices.
Garnish with coriander.
Can have with rice or chapati.
- Add oil
- Add Jeera
- Add mixture of turmeric, sambar pwd, black pepper and hing.
- Add bindi and cook.
- Add cooked tomato puree
- Add salt.
- Cover and cook it for 2 minutes on medium flame.