Searhc Form


Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 6.

1/2 kg. bhindi (ladies fingers)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon urad dal
3 whole red chillies
5 to 6 curry leaves
1 onion, chopped
2 tomatoes, chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teacup fresh curds
3 tablespoons oil
salt to taste
oil for deep frying

Ground paste
1 coconut
2 tablespoons cashewnuts

For the sabji
1. Cut the bhindi into 37 mm. ( 1 1/2 " ) pieces.
2. Deep fry in oil until crisp.
3. Heat the oil, add the cumin seeds, mustard seeds and urad dal and fry. After a while, add the red chillies and curry leaves and cook again until the seeds begin to crackle.
4. Add the onion and saute until golden in colour.
5. Add the tomatoes, chilli powder, turmeric powder, the paste and salt and fry until the oil separates.
6. Add 1-1/4 cup of water to the curds and churn. Add to the mixture. Add the bhindi and cook for a few minutes.
7. Serve hot.

Post a Comment