Microwave Bharwan Bhindi is a perfect way to make the delightful bharwan bhindi sabji with less oil. An amazing curry to have with hot rotis!
I am a huge fan of bharwan masala bhindi but I never use to make it very often at home, because it just take too much oil to make it. I hate using more oil in my everyday cooking than one day I had a brainwav! Why not try the microwave Bharwan bhindi?
My MIL said it won’t be really very nice. I nevertheless tried to attempt and I am so glad that I did. The first time I made it, the bharwan bhindi came out a little drier to my liking. So the next time, I sprinkled some water on top of it while making it and the dryness was gone. I found the perfect way to enjoy bharwan bhindi which is not oily too.
It is amazing how we can use a bit of trial and error and come up with a recipe that is just great! This bharwan bhindi is a perfect example of my trials in the kitchen. I do try and experiment as much as I can. While my family has to bear the brunt of my experiments, I am sure they do enjoy all the varied recipes, I keep trying, time and again!
And bhindi is a much loved vegetable at home. While the usual way I make it is by just cutting it into small pieces and making a simple dry curry out of it, this one is much more loved. I am becoming a bit fan of microwave cooking. Whether it is making simple curries, or just roasting some dals, the microwave seems to be a pretty hand kitchen aid for me.
So what do you use your microwave for? Do let me know 🙂
Microwave Bharwan Bhindi
- 300 gms bhindi
- 2 onions sliced
- 1 tomato large chopped
- 1 tsp jeera/cumin seeds shahi jeera (caraway seeds)
- 1 - 2 tsps oil
to be mixed for stuffing masala
- 1 tsp chilli powder
- 2 tsps coriander powder
- 1 tsp aamchur powder
- 2 tsps masala tava fry (optional)
- 1/2 tsp garam masala
- to taste salt
- Wash and clean the bhindi and keep aside for drying. Once dry, chop the top of the bhindi and make a slit in the centre and add a little bit of stuffing in it. Do that for all the bhindis and keep aside. Keep a little masala extra for the onions.
- Put oil in a microwave proof dish (when you are cooking always try and use glass, plastic is okay for reheating for a while, but never cook in it) add the caraway seeds to it and microwave on medium flame for about 2 minutes till the seeds brown slightly.
- Add the onions and microwave on high for about 3 mins.
- At this stage, add bhindi to it, stir a little, sprinkle some water on the top and microwave on high for 5 mins. See how lovely the bhindi looks at this point.
- Add the little masala kept aside for onions to the mixture above and microwave on high for another 4 mins.
- At this stage, add the tomatoes and microwave for just one minute or so. I like my tomatoes slightly fresher and undone in the bhindi if you don't like that please add it at the above stage or you can skip it all together. Most people don't put tomatoes in bhindi but I love them!
- And serve hot with hot hot phulkas