Serves: 4
- 500gms Bhindi(Ladyfinger)
- Sarson (mustard) oil for frying
- 2tsp Urad Daal(White gram lentils)
- 3/4 tsp Sarson (Black mustard seeds)
- 1tsp Zeera (Cumin Seeds)
- 4 Red Chillies, whole
- 1 Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 tsp Chilli powder
- 1/2tsp Haldi(turmeric powder)
- 3/4 cup Dahi(yoghurt), whisked
- Salt to taste
- 1/2 Cocunut, grated
- 1/2 Kaaju (cashewnuts)
- 10-15 Kari patta(curry leaves)
Method:
- Grind togeather, cocunut and kaaju to a paste. Put aside until further use.
- Remove the base and tip of each bhindi and cut into halves
- Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside.
- Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute.
- Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates.
- To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
- Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes
- Serve hot, accompanied by Chappaties/pulao.
Recipes by :Richa Bery
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