Saturday, October 30, 2010



500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste
For the achaari masala
2 tsp
fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)


  1. Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
  2. Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
  3. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
  4. When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
  5. Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
  6. Add this mixture to the pan, mix well and cook for a couple of minutes.
  7. Add the ladies finger and simmer for 2 minutes.

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