Recipe: Dahiwali Bhindi

Last Updated: Monday, May 13, 2013 - 09:59

Ingredients

250 g Ladyfingers (chopped)
1 Onion (chopped)
1 stalk of Curry Leaves
3 tbsp grated Coconut
½ tbsp Coriander (chopped)
½ tsp grated Ginger
1 tbsp broken Cashew Nuts
5 whole Red Chilies
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Urad Dal
¾ cup Curd (beaten)
¼ Red Chili (crushed)
¼ tsp Turmeric Powder
Salt (to taste)
2 tbsp Oil

How to make Crispy Bhindi

Grind coconut and cashews together.
Heat oil in a pan and deep fry ladyfingers until they turn crispy. Drain the oil and keep the fried veggies aside.
Fry mustard seeds and dal in the same oil.
When they start crackling, stir in whole red chilies, curry leaves, and ginger.
Mix in onions and cook until transparent.
Add turmeric, crushed chili, cashew paste, and salt. Stir and cook until the spices discharge the oil.
Mix curd with flour and 1 cup water into a fine paste.
Add the above contents to the pan and cook, stirring frequently for around 5 minutes.
Put in ladyfingers and cook for another 2 minutes.
Garnish with coriander leaves.
Serve hot with rice.



First Published: Monday, May 13, 2013 - 09:59



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