Monday, July 30, 2012

Bhindi do pyaza

Bhindi Do Pyaza Ready 

(This recipe is adapted from Tarla Dalal's Recipe collection )
    1. 3 cups sliced ladies finger (bhindi)
    2. 1  cups chopped onions
    3. 1/2 cup diced onions
    4. 3 tsp cumin seeds (jeera)
    5. 1 tsp nigella seeds (kalonji)
    6. 1/4 tsp turmeric powder (haldi)
    7. 3 tsp ginger (adrak) paste
    8. 1 to 2 green chillies, chopped
    9. 3/4 cup thick curds (dahi), whisked
    10. 3 tbsp oil
    11. salt to taste


    • Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
    • Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
    • Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
    • Add the whisked curds and cook till the curds dry out.
    • Serve hot with parathas or rotis.

    Bhindi Cooking Tips:- Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and       the stickiness will dry out without the presence of steam.

    Cook the bhindi over a slow flame for best results.

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