Bamiya - Lady fingers in a tangy garlicky gravy | How to make Bamiya - Lady fingers in a tangy garlicky gravy

By Namita Tiwari  |  30th Aug 2017  |  
5 from 1 review Rate It!
  • Bamiya - Lady fingers in a tangy garlicky gravy, How to make Bamiya - Lady fingers in a tangy garlicky gravy
Bamiya - Lady fingers in a tangy garlicky gravyby Namita Tiwari
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

9

1

About Bamiya - Lady fingers in a tangy garlicky gravy Recipe

Bamiya is a Middle Eastern dish prepared from lady fingers. Traditionally it is a meat dish but its vegetarian versions are also popular. After a lot of experimenting, playing with spices and improvisations, we finalised on our own version. It has become our family recipe. You'll love the lady fingers in thick, fragrant tangy gravy. Serve with ghee smeared rotis, paranthas or with naan.

Bamiya - Lady fingers in a tangy garlicky gravy is delicious and authentic dish. Bamiya - Lady fingers in a tangy garlicky gravy by Namita Tiwari is a great option when you want something interesting to eat at home. Restaurant style Bamiya - Lady fingers in a tangy garlicky gravy is liked by most people . The preparation time of this recipe is 15 minutes and it takes 25 minutes to cook it properly. Bamiya - Lady fingers in a tangy garlicky gravy is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bamiya - Lady fingers in a tangy garlicky gravy. Bamiya - Lady fingers in a tangy garlicky gravy is an amazing dish which is perfectly appropriate for any occasion. Bamiya - Lady fingers in a tangy garlicky gravy is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bamiya - Lady fingers in a tangy garlicky gravy at your home.

Bamiya - Lady fingers in a tangy garlicky gravy

Ingredients to make Bamiya - Lady fingers in a tangy garlicky gravy

  • 250 grams small size fresh lady fingers
  • 1 big onion
  • 6-8 cloves of garlic
  • 4 medium size ripe tomatoes
  • 2 tablespoons ketchup or tomato puree
  • salt to taste
  • 1/2 tsp sugar
  • 1/2 teaspoon ground pepper
  • 2 green cardamoms powdered
  • 1 tablespoon + 1 teaspoon olive oil
  • lemon wedges (optional)

How to make Bamiya - Lady fingers in a tangy garlicky gravy

  1. Wash lady fingers. Pat dry. Chop off the top and tail. Make a slit from the top to the bottom stopping before you reach the end.
  2. Slice onion thinly. Keep aside.
  3. Pound garlic cloves in a mortar pestle till you get a coarse paste.
  4. Blanch tomatoes. Chop into small pieces.
  5. Heat 1 tablespoon oil in a wok. Add onion slices. Cook till translucent.
  6. Add garlic paste. Saute for 3-4 minutes.
  7. Add chopped tomatoes and salt. Stir . Cover and cook till tomatoes become mushy.
  8. Add tomato ketchup. If you are using puree, add more salt and sugar to get the right balance. Add pepper and cardamom. Stir.
  9. Sprinkle some salt over lady fingers. Toss well.
  10. Add lady fingers into the gravy. Drizzle the remaining 1 teaspoon oil. Cover and let it cook on low flame for 15-20 minutes.
  11. By the end of cooking, lady fingers should have become tender and cooked. Stir and flip gently. We want ladyfingers intact.
  12. Serve hot with lemon wedges. It tastes best with naan.

My Tip:

Add salt and sugar according to your taste. You may add more garlic for greater flavour. If the gravy is too thick, before adding lady fingers, add 2-3 tablespoons of water.

Reviews for Bamiya - Lady fingers in a tangy garlicky gravy (1)

Kalpana Aroraa year ago

Woww...Yummyyy...
Reply
Namita Tiwari
a year ago
Thanks, Kalpana!

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