|750 grams||Lady fingers; (bhindi)|
|1 teaspoon||Garam masala powder; (5 g.)|
|Salt to taste|
|2 teaspoons||Pounded red chillies; (10 g.)|
|2 teaspoons||Chopped green chillies; (10 g.)|
|4 teaspoons||Oil; (20 ml.)|
|4 teaspoons||Ginger-garlic paste; (20 g.)|
|1 teaspoon||Turmeric powder; (5 g.)|
|2 teaspoons||Ghee.; (10 g.)|
Using a hand mixer, blend together curd, garam masala powder (reserving a little for later use); salt, pounded red chillies and half of the chopped green chillies.
Clean and trim the lady fingers. Make slits at a slant in the bhindi with a knife. Soak bhindi in the curd mixture and keep aside for 10 minutes.
Heat oil in a pan. Add ginger-garlic paste, the remaining green chillies, turmeric powder and fry well. Add bhindi along with the curd mixture and cook for 10 minutes.
Sprinkle ghee and a little garam masala powder on top of the bhindi. Cover the pan with a tight fitting lid and place a heavy weight above. Steam on a low heat for five minutes. Remove the lid and cook for 10 minutes till almost dry. Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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