How to make Bhindi Anardana - Stir fried bhindi cooked with pomegranate seeds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi) , Pomegranate seeds (anardana)

Cuisine : Indian

Course : Main Course Vegetarian

Bhindi Anardana Recipe Card

Bhindi Anardana
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Kaikari Kuruma, French Beans Sabzi, Paneer Kofta in Spinach Gravy, Ananas Menaskai.

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bhindi Anardana Recipe

  • Ladyfingers (bhindi) 400 grams

  • Pomegranate seeds (anardana) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Oil 1/2 cup

  • Onions sliced thinly 2 medium

  • Lemon juice 1 tablespoon

Method

Step 1

Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket.

Step 2

Mix red chilli powder, coriander powder, turmeric powder, garam masala powder and salt with four tablespoons of oil to make a thick paste.

Step 3

Stuff the lady's fingers liberally with this masala paste. Heat the remaining oil in a pan and sauté onions for two to three minutes or until translucent.

Step 4

Gently slide in the stuffed ladyfingers and pomegranate seeds and cook on medium heat for five minutes turning them occasionally. Sprinkle lemon juice and serve hot.