Ingredients
250 grams ladies finger
1/2 tbsp jeera
1 tbsp chilli powder
1/2 garma masala
Salt to taste
100 gms onion
250 grams of wheat flour
Method
Take a Pan, put oil and saute jeera.
Fry bhendi and onion, add chilli powder, garam masala powder.
Take a big bowl put wheat flour, salt and the bendi mixture.
Mix gradually, and keep it aside for 1 hour.
Make small balls of it and roll them and roast them on a tava.
Serve with dals or vegetable gravy.
Friday, October 2, 2009
Bhindi Masala
Ingredients:
500 gms/1.10 lb okra/bhindi
3 onions, chopped long thinly
5 green Chillies
1 inch ginger
10 flakes garlic
4 tomatoes ripe red
2 tsp mango powder
3 tbsp Oil
3 tsp garam Masala
2 tsp turmeric powder
2 tsp Coriander powder
Salt as required
coriander leaves
Method:
1. Half grind garlic, ginger, chillies, coriander leaves, check it do not grind to paste.
2. Add salt, little oil, coriander powder, mango powder, garam masala and turmeric powder in to the mixture and keep it aside.
3. Slit the bhindis from the center and cut potatoes in round shapes and make deep cuts on them.
4. Now fill bhindis with all the prepared mixture and on the potatoes.
5. Heat oil in a wide pan add onions, stir and then slide bhindis and potatoes gently in the pan.
6. Stir it gently so that the masala does not come out. Keep it on slow fire and cover it with lid, let it cook till the bhindis have become dark green in color and almost cooked.
Now add finely chopped tomatoes. Again cover it with the lid and cook it on slow fire till the tomatoes almost disappear.
Serve with hot chappatis/phulkas
500 gms/1.10 lb okra/bhindi
3 onions, chopped long thinly
5 green Chillies
1 inch ginger
10 flakes garlic
4 tomatoes ripe red
2 tsp mango powder
3 tbsp Oil
3 tsp garam Masala
2 tsp turmeric powder
2 tsp Coriander powder
Salt as required
coriander leaves
Method:
1. Half grind garlic, ginger, chillies, coriander leaves, check it do not grind to paste.
2. Add salt, little oil, coriander powder, mango powder, garam masala and turmeric powder in to the mixture and keep it aside.
3. Slit the bhindis from the center and cut potatoes in round shapes and make deep cuts on them.
4. Now fill bhindis with all the prepared mixture and on the potatoes.
5. Heat oil in a wide pan add onions, stir and then slide bhindis and potatoes gently in the pan.
6. Stir it gently so that the masala does not come out. Keep it on slow fire and cover it with lid, let it cook till the bhindis have become dark green in color and almost cooked.
Now add finely chopped tomatoes. Again cover it with the lid and cook it on slow fire till the tomatoes almost disappear.
Serve with hot chappatis/phulkas
Bhindi Curry
Ingredients
10 chopped Bhindi
1 chopped Onion
2 Green Pepper of medium hot (depends on taste)
1/2 inch Ginger
Salt (depends on taste)
1/2 tsp Oil
Little Jeera, and Mustard seeds
Method:
Make a paste of Green Pepper, Ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it. Put Mustard seeds and Jeera, after a few seconds add Onions and bhindi and keep fry until Bhendi get soft. If required then add 1/2 tsp oil extra and let it to fry.
Add Paste of Green pepper, Ginger and salt and fry it for a few more minutes. If required, then add grated copra. Now, it is ready to serve hot Bhindi curry alongwith Chappati or Rice.
10 chopped Bhindi
1 chopped Onion
2 Green Pepper of medium hot (depends on taste)
1/2 inch Ginger
Salt (depends on taste)
1/2 tsp Oil
Little Jeera, and Mustard seeds
Method:
Make a paste of Green Pepper, Ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it. Put Mustard seeds and Jeera, after a few seconds add Onions and bhindi and keep fry until Bhendi get soft. If required then add 1/2 tsp oil extra and let it to fry.
Add Paste of Green pepper, Ginger and salt and fry it for a few more minutes. If required, then add grated copra. Now, it is ready to serve hot Bhindi curry alongwith Chappati or Rice.
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