Dahi Waali Bhindi
Directions
- 1Wash and wipe the ladyfinger thoroughly. Make sure that they don’t have a single drop of water on them.
- 2Cut the tops & tip, make a slit to check if it’s fresh & then cut it into half. Cut all the ladyfingers similarly.
- 3Add all the powdered spices into the curd along with salt, gram flour and whisk it until it becomes smooth and lump-free. Set it aside.
- 4Set a kadhai over high flame and add oil. Let it get hot.
- 5Add cumin seeds, asafoetida, onion, garlic, ginger and green chilli. Stir well and cook over high flame until onions turn golden brown.
- 6Lower the flame and add the curd mixture. Stir continuously over low flame for a minute, then switch the flame to high and cook until the oil separates.
- 7Once the oil separates, add hot water to adjust consistency. The gravy should be semi-thin. Lower the flame or switch it off.
- 8Place a pan on a separate stove over high flame, add oil and let it get hot.
- 9Add ginger, green chilli and cut ladyfingers. Stir well and cook over high flame for 3-4 minutes.
- 10Add lemon juice and stir.
- 11Add the cooked ladyfingers into the gravy. Switch on the flame to high, add kasuri methi powder, fresh coriander and sugar. Stir well and cook for 1-2 more minutes.
Ingredients
- 250 grams lady finger
- 1 cup curd
- 1 tsp spicy red chilli powder
- 2 tsp Kashmiri red chilli powder
- 0.25 tsp turmeric powder
- 1 pinch garam masala
- 0.5 tsp cumin powder
- 2 tsp coriander powder
- 1 salt
- 1 tbsp gram flour
- 2 tbsp mustard oil
- 0.5 tsp cumin seeds
- 0.25 tsp asafoetida
- 2 onion
- 1 tbsp garlic
- 1 tbsp ginger
- 2 nos green chilli
- 1 hot water
- 1 tbsp oil
- 1 inch ginger
- 2 nos green chilli
- 1 pinch salt
- 1 tsp lemon juice
- 1 pinch roasted kasuri methi powder
- 1 handful fresh coriander
- 1 pinch sugar
Equipment
knifecutting boardwhiskkadhaiwokwooden spatula
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