Ingredients
- 3 onions
- Oil
- 10- 15 bhindi
- 5 tsp ginger-garlic paste
- 1 cup yogurt
- 1 tsp yellow chilli powder
- 1/2 tsp coriander seed powder
- A pinch of turmeric
- 1 tsp cumin powder
- 1/2 tsp cardamom powder
- A small pinch of mace powder (Javitri)
- 1/2 tsp black cardamom powder
- 1/4 tsp saunf powder
- 1/2 cup water
Method
- Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color.
- Strain the water to blend it into a fine paste by adding a little bit of water.
- Keep the glossy onion paste aside.
- Heat the oil in a pan. (enough to fry the bhindis)
- While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep.
- Add the bhindi pieces in the heated oil.
- After the pieces are fried and crispy, separate them from the oil.
- In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste.
- While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.
- For the yogurt paste, add a tsp of yellow chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder.
- Whisk the yogurt with all the spices and add it to the paste.
- Be cautious with adding salt as the onions were earlier boiled in salt water.
- Mix the paste thoroughly.
- After the paste is roasted, add one cup of water.
- Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.
- Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat.
- Serve hot with most rice dishes.
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