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By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >North India >Main Course Dahi Wali Bhindi Serves 4 Preperation Time 15 Minutes Contents Green Vegetables Ingredients 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) Recipe 1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use. 2. Remove the base and tip of each bhindi and cut into halves 3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside. 4. 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. 5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates. 6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously. 7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes 8. Serve hot, accompanied by Chappaties/pulao. BACK SUGGEST A RECIPE TOP |
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