Sunday, 15 July 2012

Achaari Dahi Bhindi

Achaari Dahi Bhindi

Preparation Time: 10 minutes
Cooking Time: 25 minutes


500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
Salt to taste

For the Achaari Masala:

2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)

Preparation Method:

Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.

Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.

Heat 2 tablespoons of oil another pan and add the achaari masala to it.

When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.

Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.

Add this mixture to the pan, mix well and cook for a couple of minutes.

Add the ladies finger and simmer for 2 minutes.

Serve hot.

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