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DAHI WALE BHINDI Recipe | | Main Course Recipe by Smita Nadgir |
| | INGREDIENTS | 500 gms - Ladyfinger (bhindi)
Mustard oil for frying
2 tsp - urad daal(white gram lentils)
3/4 tsp black mustard seeds
1 tsp cumin seeds (jeera)
4 red chillies
1 onion - finely chopped
2 tomatoes - finely chopped
1 tsp chilli powder
1/2 tsp haldi(turmeric powder)
3/4th cup dahi(yoghurt), whisked
Salt to taste
1/2 cocunut, grated
1/2 kaaju (cashewnuts)
10-15 kari patta(curry leaves)
| | METHOD | 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 pan and fry the ladyfingers for about 5 minutes. Drain excess oil and put it aside.
4. Reheat 3 tbsp of the same oil in another pan, add onion and fry until golden. Add urad daal, sarson, jeera and kari patta. Fry for a minute.
5. Mix in tomatoes, chilli powder, turmeric, cocunut paste and salt. Saute it well until the oil seperates.
6. To the curd, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.
7. Add the ladyfingers, cover the pan and leave to simmer for 10-15 minutes.
8. Serve hot, accompanied by chappaties and pulao.
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