| Recipe Name:
Dahi bhindi |
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| Category:
Gravy Varieties |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Bhindi |
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400g |
| Green chillies |
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3-4 |
| Ginger |
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1 inch |
| Pepper corns |
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1/2 tsp |
| Skimmed milk yoghurt |
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1 1/2 cups |
| Bengal gram flour |
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1 tbsp |
| Oil |
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1 ½ tsp |
| Red chillies |
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2 |
| Cumin seeds |
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1 tbsp |
| Coriander powder |
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1 tbsp |
| Turmeric powder |
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½ tsp |
| Salt |
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to taste |
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Method: |
- Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel. Trim the stem and the tip.
- Wash green chillies, remove stem and then slit them.
- Peel, wash and grind ginger with peppercorns to a fine paste.
- Whisk skimmed milk yogurt.
- Dry roast Bengal gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma. Keep aside to cool.
- Heat oil in a non-stick pan, add dried whole red chillies, cumin seeds and stir-fry briefly. Add green chillies, coriander powder, turmeric powder, besan and stir well.
- Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste.
- Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked.
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