New Update
/sanjeev-kapoor/media/post_banners/06010269d7161cd95fe1451af0b5ec4d59c25774bf50ce388c8ca6593374a744.jpg)
Main Ingredients | Ladyfingers, Yogurt |
Cuisine | Gujarati |
Course | Dals and Kadhis |
Prep Time | 6-10 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Bhinda Ni Kadhi
- 15 Ladyfingers cut into 1/2 inch pieces
- 2 cups Yogurt
- 4 tablespoons Gram flour (besan)
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 3 tablespoons Oil
- 1/4 teaspoon Asafoetida
- 3/4 teaspoon Mustard seeds
- 1/2 teaspoon Fenugreek seeds (methi dana)
- 1 inch pie Ginger cut into juliennes
- 2 Green chillies chopped
- 2 tablespoons Fresh coriander leaves chopped
Method
- Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. Add four cups of water and whisk again.
- Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned.
- Heat the remaining oil in a non stick kadai, add the asafoetida, mustard seeds and fenugreek seeds.
- When they begin to splutter, add the ginger and green chillies and sauté for half a minute.
- Add the yogurt mixture and bring to a boil. Lower the heat and cook, stirring continuously, till quite thick.
- Add the fried bhindi and fresh coriander and simmer for two or three minutes.
- Serve hot.
Nutrition Info
Calories | 149 |
Carbohydrates | 8.6 |
Protein | 5.5 |
Fat | 17.1 |
Other Fiber | 0.4 |
Advertisment