Dahi Waali Bhindi

30 mins
Serves 1
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Directions

  1. 1Wash and wipe the ladyfinger thoroughly. Make sure that they don’t have a single drop of water on them.
  2. 2Wash and wipe the ladyfinger thoroughly. Make sure that they don’t have a single drop of water on them.
  3. 3Wash and wipe the ladyfinger thoroughly. Make sure that they don’t have a single drop of water on them.
  4. 4Cut the tops & tip, make a slit to check if it’s fresh & then cut it into half. Cut all the ladyfingers similarly.
  5. 5Cut the tops & tip, make a slit to check if it’s fresh & then cut it into half. Cut all the ladyfingers similarly.
  6. 6Cut the tops & tip, make a slit to check if it’s fresh & then cut it into half. Cut all the ladyfingers similarly.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Set a kadhai over high flame and add oil. Let it get hot.
  11. 11Set a kadhai over high flame and add oil. Let it get hot.
  12. 12Set a kadhai over high flame and add oil. Let it get hot.
  13. 13Add cumin seeds, asafoetida, onion, garlic, ginger and green chilli. Stir well and cook over high flame until onions turn golden brown.
  14. 14Add cumin seeds, asafoetida, onion, garlic, ginger and green chilli. Stir well and cook over high flame until onions turn golden brown.
  15. 15Add cumin seeds, asafoetida, onion, garlic, ginger and green chilli. Stir well and cook over high flame until onions turn golden brown.
  16. 16Lower 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.
  17. 17Lower 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.
  18. 18Lower 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.
  19. 19Once the oil separates, add hot water to adjust consistency. The gravy should be semi-thin. Lower the flame or switch it off.
  20. 20Once the oil separates, add hot water to adjust consistency. The gravy should be semi-thin. Lower the flame or switch it off.
  21. 21Once the oil separates, add hot water to adjust consistency. The gravy should be semi-thin. Lower the flame or switch it off.
  22. 22Place a pan on a separate stove over high flame, add oil and let it get hot.
  23. 23Place a pan on a separate stove over high flame, add oil and let it get hot.
  24. 24Place a pan on a separate stove over high flame, add oil and let it get hot.
  25. 25Add ginger, green chilli and cut ladyfingers. Stir well and cook over high flame for 3-4 minutes.
  26. 26Add ginger, green chilli and cut ladyfingers. Stir well and cook over high flame for 3-4 minutes.
  27. 27Add ginger, green chilli and cut ladyfingers. Stir well and cook over high flame for 3-4 minutes.
  28. 28Add lemon juice and stir.
  29. 29Add lemon juice and stir.
  30. 30Add lemon juice and stir.
  31. 31Add 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.
  32. 32Add 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.
  33. 33Add 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
  • 250 grams lady finger
  • 250 grams lady finger
  • 1 cup curd
  • 1 cup curd
  • 1 cup curd
  • 1 tsp spicy red chilli powder
  • 1 tsp spicy red chilli powder
  • 1 tsp spicy red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 1 pinch garam masala
  • 1 pinch garam masala
  • 1 pinch garam masala
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tbsp gram flour
  • 1 tbsp gram flour
  • 1 tbsp gram flour
  • 2 tbsp mustard oil
  • 2 tbsp mustard oil
  • 2 tbsp mustard oil
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.25 tsp asafoetida
  • 0.25 tsp asafoetida
  • 0.25 tsp asafoetida
  • 2 onion
  • 2 onion
  • 2 onion
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 1 tbsp ginger
  • 2 nos green chilli
  • 2 nos green chilli
  • 2 nos green chilli
  • 1 hot water
  • 1 hot water
  • 1 hot water
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 2 nos green chilli
  • 2 nos green chilli
  • 2 nos green chilli
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 pinch roasted kasuri methi powder
  • 1 pinch roasted kasuri methi powder
  • 1 pinch roasted kasuri methi powder
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar

Equipment

knifecutting boardwhiskkadhaiwokwooden spatula