Yield: 4 servings
Measure | Ingredient |
---|---|
750 grams | Lady fingers; (bhindi) |
300 millilitres | Curd |
1 teaspoon | Garam masala powder; (5 g.) |
\N \N | 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.
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Converted by MM_Buster v2.0l.