BHINDI FRY

INGREDIENTS

  • 3 TBSP OIL

  • 10 OKRA / BHINDI / LADIES FINGER, CHOPPED

  • ½ TSP CUMIN / JEERA

  • 1 ONION, THINLY SLICED

  • PINCH OF HING / ASAFOETIDA

  • 1 TSP GINGER-GARLIC PASTE

  • 1 GREEN CHILLI, SLIT

  • 2 TOMATO, FINELY CHOPPED

  • ½ TSP TURMERIC / HALDI

  • ½ TSP KASHMIRI RED CHILLI POWDER / LAL MIRCH POWDER

  • SALT TO TASTE

  • ½ TSP CORIANDER POWDER

  • ½ TSP AAMCHUR POWDER / DRY MANGO POWDER

  • 1 TSP KASURI METHI / DRY FENUGREEK LEAVES

  • ¼ TSP CUMIN POWDER / JEERA POWDER

  • ½ TSP GARAM MASALA POWDER

  • 1 TBSP CORIANDER LEAVES

INSTRUCTIONS


1. FIRSTLY, IN A LARGE KADAI HEAT OIL.


2. FURTHER ADD CHOPPED OKRA.


3. COAT WELL WITH OIL AND SPREAD THE BHINDI.


4. STIR OCCASIONALLY, MAKING SURE THE BHINDI GETS COOKED WELL FROM ALL THE SIDES.


5. ALSO FRY TILL THE BHINDI TURN SLIGHT GOLDEN BROWN.


6. TRANSFER TO A PLATE AND KEEP ASIDE.


7. FURTHER SAUTE CUMIN AND HING TILL THEY TURN AROMATIC.


8. ADDITIONALLY ADD ONION AND CONTINUE TO SAUTE.


9. ALSO ADD GINGER-GARLIC PASTE AND GREEN CHILLI. SAUTE WELL.


10. FURTHERMORE, ADD TOMATO AND SAUTE TILL THEY TURN SOFT AND MUSHY.


11. NOW ADD SPICES AND SALT TO TASTE.


12. SAUTE ON LOW FLAME TILL THE SPICES GETS COOKED WELL.


13. ADD IN FRIED OKRA AND MIX GENTLY.


14. COVER AND SIMMER FOR 3 MINUTES.


15. ALSO ADD IN GARAM MASALA POWDER AND CRUSHED KASURI METHI.


16. FINALLY, SERVE BHINDI FRY RECIPE OR BHINDI KI SABZI GARNISHED WITH FEW CORIANDER LEAVES.

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