12:11 AM
nishal
Ingredients
| • | Ladyfingers (bhindi) | 500 grams |
| • | Oil | 4 tablespoons |
| • | Cumin seeds | 1/2 teaspoon |
| • | Onions,sliced | 2 large |
| • | Green chillies,slit | 3-4 |
| • | Red chilli powder | 1 teaspoon |
| • | Coriander powder | 1 tablespoon |
| • | Turmeric powder | 1/2 teaspoon |
| • | Salt | to taste |
| • | Dry mango powder (amchur) | 2 teaspoons |
Method
Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.
Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.
Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally. Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.
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