Dahi Bhindi Punjabi Dhaba Style

    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.

   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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One vegetables-- Three different states

   I'm happy to be back with BM girls after a long hideout! For this BM, my choice for the first week is one vegetable three different states. The theme for the second week is one vegetable and three states. This theme is an interesting one as it gives us a lot of scope to experiment with. Since we had the opportunity to travel around India during my hubby's service, I've learnt to cook some vegetables in different ways (as a necessity).

 There are so many vegetables which can be turned into yummy dishes. I have selected ladyfinger as luckily we have a small vegetable garden and I am getting a good yield even now. So this made my selection of vegetable easy. The first dish for the first is from Rajasthan as we presently staying here. This one called besanwali bhindi. 

INGREDIENTS:

1.  Ladyfinger: 250gms

2. Oil: 3 tablespoons

3. Gram flour: 2 to 3 tablespoons

4. Red chilli powder: 1 teaspoon

5. Turmeric powder: 1/2 teaspoon

6. Coriander powder: 3 teaspoons

7. Cumin powder 1 teaspoon

8. Dry ginger powder: 1/2 teaspoon

9. Dry mango powder: 1 teaspoon

METHOD:

1. Wash and dry the ladyfingers. Trim the edges and slit it in the center without cutting into two pieces.

2. Heat oil in a pan and fry the vegetable in high flame till the vegetable changes the colour, stirring continuously.

3. Reduce the flame add all the other ingredients and keep tossing till the gram flour is cooked and nice aroma comes. Take care not to break the ladyfinger.

4. Transfer into a bowl and serve with chapati.

Check out the "http://www.spicingyourlife.in/blogging-marathon" Blogging Marathon page for the other Blogging Marathoners doing this BM#106