| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Femina, Femina4, Vegetable m |
4 |
servings |
INGREDIENTS
| 750 |
g |
Lady fingers; (bhindi) |
| 300 |
ml |
Curd |
| 1 |
ts |
Garam masala powder; (5 g.) |
|
|
Salt to taste |
| 2 |
ts |
Pounded red chillies; (10 g.) |
| 2 |
ts |
Chopped green chillies; (10 g.) |
| 4 |
ts |
Oil; (20 ml.) |
| 4 |
ts |
Ginger-garlic paste; (20 g.) |
| 1 |
ts |
Turmeric powder; (5 g.) |
| 2 |
ts |
Ghee.; (10 g.) |
INSTRUCTIONS
Using a hand mixer, blend together curd, garam masala powder (reserving a
little for later use); salt, pounded red chillies and half of the chopped
green chillies.
Clean and trim the lady fingers. Make slits at a slant in the bhindi with a
knife. Soak bhindi in the curd mixture and keep aside for 10 minutes.
Heat oil in a pan. Add ginger-garlic paste, the remaining green chillies,
turmeric powder and fry well. Add bhindi along with the curd mixture and
cook for 10 minutes.
Sprinkle ghee and a little garam masala powder on top of the bhindi. Cover
the pan with a tight fitting lid and place a heavy weight above. Steam on a
low heat for five minutes. Remove the lid and cook for 10 minutes till
almost dry. Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”