Dum ki bhindi

Yield: 4 servings

Measure Ingredient
750 grams Lady fingers; (bhindi)
300 millilitres Curd
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.

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