- Heat oil in a pan for frying the Bhindi and deep fry them until slightly browned on medium heat. Drain on a plate and keep aside. Dry roast peanuts, sesame seeds, coconut and dry red chillies until slightly browned and fragrant. Add in a blender along with ginger and garlic and make a smooth paste. Add some water to make the paste. Heat 3 tablespoon oil in a pan. Once the oil is hot, add mustard seeds, fenugreek seeds and curry leaves and let them splutter for a few seconds. Add onion and fry until they turn slightly brown. Add the masala paste, turmeric powder, red chilli powder and salt along with 2 cups of water. Cover the pan and cook the curry for 15-20 minutes on low heat. Add the fried bhindi and again cook for 10 minutes. Add more water if required. Now add tamarind paste and jaggery and cook for a minute. Garnish with fresh coriander and serve hot with steamed rice or Phulka.
Bhindi ka salan
#myrecipe
By Shaalini Shaalu
Jan, 29th
565
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Ladies finger
- Mustard
- Oil
- Fenugreek
- Curry leaves
- Onion
- Turmeric powder
- Red chilli powder
- Tamarind
- Salt
- Jaggery
- Corinader
- Peanuts
- Sesame
- Coconut
- Dried red chillies
- Ginger garlic
