BHINDI DO PYAZA / STIR FRIED LADYFINGER OR OKRA WITH ONIONS
INGREDIENTS
Bhendi / lady finger / okra
|
½ kg
|
Onions sliced
|
3 – 4 nos
|
Tomato sliced
|
2 nos
|
Ginger garlic paste
|
1 tsp
|
Jeera / cumin
|
¼ tsp
|
Til seeds / sesame seeds
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Red chilli pdr
|
½ tsp
|
Dhania jeera pdr
|
1 tsp
|
Amchoor / dry mango pdr
|
½ tsp
|
Garam masala pdr
|
¼ tsp
|
Oil
|
2 – 3 tbsp
|
Salt
|
T.T.
|
METHOD:
1.
Wash and dry the bhendi. Cut it in roundels. Make
sure there is absolutely no moisture or the end product will turn sticky.
2.
Heat 1 tbsp oil, add half the til seeds and
immediately add in the bhendi. Be very quick here or the til seeds are going to pop out of the pan all over the place.
3.
Sauté it uncovered for 8 – 10 min. till the
bhendi has cooked, it will also shrink.
4.
Keep on sautéing it in between so that it is
evenly cooked and do not cover with a lid.
5.
Season with salt, mix it up and remove it out
into another container.
6.
Heat up the remaining oil, add in jeera, Heeng, haldi,
the sliced onions and the ginger garlic paste.
7.
Keep on sautéing it around till the onion has
just started to brown.
8.
Then add in the tomatoes and sauté till they go
soft.
9.
Add in the remaining masalas like the red chilli
pdr, dhania jeera pdr, Amchoor and very little salt. Mix it all up.
10.
Transfer all the bhindi back into the onion
tomato mix and toss well. Sprinkle garam masala pdr on top. Switch off the
flame immediately, do not keep on mixing for long or the entire thing will
become soft and mushy.
11.
Transfer to a serving bowl and sprinkle the
remaining til seeds on top.
12.
Serve hot with naan, roti or kulcha.
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