bhindi fry recipe for chapathi
Firstly prepare onion tomato paste by boiling 1 onion 2 tomato 3 clove garlic 1 inch ginger 10 whole cashew 5 badam in 2 cup water for 10 minutes. Chop onion and tomato.
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Wash and pat dry the okra in a clothChop the head portion and slit the middle part of okraKeep aside Refer Pics In a bowltake all the spice powdersbesan floursalt sugarMix wellAdd lemon juice and water to make a thick pasteMasala for stuffing is ready.
. How to make bhindi fry Firstly heat 4 tbsp oil in a non-stick Kadai or pan. Heat oil in a kadai and add cumin seeds and when it starts spluttering add sliced onions and sauté for a minute. Once the ladies fingers are cooked turn off the heat.
As instructed the okra or bhindi should be dried well before chopping them into pieces. Once 34 done add the dry masalas and also chopped tomatoes. Add the sliced onions and saute for few seconds on medium flame.
Heat oil in a pan add cumin seeds when it sizzles add hing and the masala stuffed ladies fingers. Add 300gm chopped bhindiokraladies finger to the oil. Cool completely and blend to smooth paste.
Mix well and with partly covered lid let the bhindi cook. Cook the masala until oil leaves the sides on low flame. Do not cover fully otherwise the bhindi will get sticky.
Fry till the dal turns golden. Wash okraladies finger and keep them in a cotton cloth to dry out the excess moisture. Now heat kadai with 2 tbsp oil and saute 10 okra.
Stuff the bhindi with the masala and reserve the remaining masala if any. Once done the color will change. Add in the bay leaf and saute for about 10 seconds.
Add 1 tsp asafoetida hing to it. Transfer it to a plate. Mix well and cook covered on low heat.
If you want you can use some cumin seeds also at this stage. Stir or toss gently at regular intervals. 250 g ladies finger Bhindi 2 tbsp oil ¾ tsp cuminjeera seeds 1 big onion 1 tomato ¾ tsp salt 1 tsp chilli powder ¼ cup water approx ¼ tsp garam masala Instructions Preparation.
Serve besan wali bhindi dry sabji with rice or chapati. Chop into an inch size pieces and keep aside. Cook the okra till it turns dark brown.
Take a wok or cooking vessel. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid. Add the bhindi and salt.
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