Bhindi Naintara Recipe
Wednesday - July 21, 2021 7:15 pm ,
Category : RECIPES
Ingredients:
300 gms Okra/Lady finger
50 ml Mustard Oil
½ Tsp Carom seeds (Ajwain)
½ Tsp Cumin whole
1 pinch Asafoetida
2 Dry Red chilli whole
2 Tsp Ginger, chopped
2 Tsp Garlic, chopped
100 gms Onion, chopped
100 gms Tomato, chopped
To taste Salt
½ Tsp Turmeric
½ Tsp Coriander powder
½ Tsp Red chilli powder
½ Tsp Mango powder
1 Tsp Lemon juice
2 Tbsp Coriander, chopped
Method:
Wash, wipe and slice the lady finger into small pieces.
Heat mustard oil in a wok and add cumin seeds, carom seeds, dry red chilli whole and asafoetida.
When they crackle add chopped ginger and garlic. Sauté for a minute and add chopped onions and sauté till onions are translucent.
Add chopped tomatoes and dry spices – turmeric powder, coriander powder, red chilli powder. Toss and cook till tomatoes are soft. Add cut lady finger/okra and cover with a lid and cook for 4-5 minutes. Open the lid and add mango powder and lemon juice.
Mix and add half of the chopped coriander and transfer to a bowl. Garnish with remaining chopped coriander and serve hot.
300 gms Okra/Lady finger
50 ml Mustard Oil
½ Tsp Carom seeds (Ajwain)
½ Tsp Cumin whole
1 pinch Asafoetida
2 Dry Red chilli whole
2 Tsp Ginger, chopped
2 Tsp Garlic, chopped
100 gms Onion, chopped
100 gms Tomato, chopped
To taste Salt
½ Tsp Turmeric
½ Tsp Coriander powder
½ Tsp Red chilli powder
½ Tsp Mango powder
1 Tsp Lemon juice
2 Tbsp Coriander, chopped
Method:
Wash, wipe and slice the lady finger into small pieces.
Heat mustard oil in a wok and add cumin seeds, carom seeds, dry red chilli whole and asafoetida.
When they crackle add chopped ginger and garlic. Sauté for a minute and add chopped onions and sauté till onions are translucent.
Add chopped tomatoes and dry spices – turmeric powder, coriander powder, red chilli powder. Toss and cook till tomatoes are soft. Add cut lady finger/okra and cover with a lid and cook for 4-5 minutes. Open the lid and add mango powder and lemon juice.
Mix and add half of the chopped coriander and transfer to a bowl. Garnish with remaining chopped coriander and serve hot.
