Ladyfinger is one of the vegetables which can be cooked in many ways. Most people like it, including children. My grandson who is a picky eater likes it very much. So we end up making bhindi frequently.
Here I am going to share Dahi Bhindi for my second-day post of this week. I was told this one is called Punjabi Dhaba style bhindi. But I learnt this dish from a Rajasthani. It's spicy, tangy, easy and quick to make. It goes very well with chapati.
3. In the same oil, add hing, ajwain, jeera and 2 whole red chillies. Saute them for a minute.
4. Add the chopped onions. Fry till it turns light brown. Add in ginger, garlic paste and fry for another 2 to 3 minutes.
5. Now add the tomatoes and cook till they are done. Pour in the beaten curd. Cook till oil separates.
6. Add coriander powder, jeera powder, turmeric, salt, dry mango powder and chilli powder. Mix them well and add little water (1/4 cup) cook for 2 minutes.
7. Add the fried ladyfinger and 1/4 cup water mix them properly. Cover and cook for another 2 minutes.
8. Remove from the heat and garnish with garam masala powder and kasuri methi. Remember to rub kasuri methi between the palms before adding it.
9. Serve hot with plain rotis.
Here I am going to share Dahi Bhindi for my second-day post of this week. I was told this one is called Punjabi Dhaba style bhindi. But I learnt this dish from a Rajasthani. It's spicy, tangy, easy and quick to make. It goes very well with chapati.
The ingredients for this recipe are:
1. Bhindi:250 gms
2. Onion: 2(medium size)
3. Tomatoes: 2 nos (grated)
4. Coriander powder: 2 teaspoon
5. Jeera powder: 1teaspoon
6. Turmeric: As required
7. Dry mango powder: !/2 teaspoon
8. Red chilli powder: 1 teaspoon
9. Ginger + garlic paste: 1 teaspoon each
10. Curd: 1 teacup, beaten
11. Oil: 2 tablespoons
12. Ajwain: 1/2 teaspoon
13. Hing: A pinch
14. Salt: To taste
15. Garam masala & kasuri methi for garnishing
Method:
1. Wash and dry the ladyfingers. Trim and cut into 1 1/2 inch piece or as per choice.
2. Heat oil in a pan and fry the ladyfinger till it changes the colour add salt and fry for a minute more. Remove and keep aside.
3. In the same oil, add hing, ajwain, jeera and 2 whole red chillies. Saute them for a minute.
4. Add the chopped onions. Fry till it turns light brown. Add in ginger, garlic paste and fry for another 2 to 3 minutes.
5. Now add the tomatoes and cook till they are done. Pour in the beaten curd. Cook till oil separates.
6. Add coriander powder, jeera powder, turmeric, salt, dry mango powder and chilli powder. Mix them well and add little water (1/4 cup) cook for 2 minutes.
7. Add the fried ladyfinger and 1/4 cup water mix them properly. Cover and cook for another 2 minutes.
8. Remove from the heat and garnish with garam masala powder and kasuri methi. Remember to rub kasuri methi between the palms before adding it.
9. Serve hot with plain rotis.
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6 comments:
That bhindi gravy looks so inviting Annu, I am sure with rotis it tastes very good!
We love bhindi in any form, and these look super delicious !
That bhindi gravy surely looks lipsmackingly delicious... so thick to scoop up with some naans...
This version of Bhindi sounds very flavorful too . We are all bhindi lovers at home. I am sure I would be trying out the variations soon.
okra is one of my favorite vegetables and I cook it a variety of ways. This is definitely a new way I have to try out!
Okra curd curry looks so delicious and would love to eat it with some chapati/Roti
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