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Main Ingredients | Ladyfingers (bhindi), Pomegranate (anar) |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 400 grams ladyfingers (bhindi),slit
- 2 tablespoons pomegranate (anardana)
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2-3 green chilli, chopped
- 12-15 small onions
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon dry mango powder (amchur)
- Salt to taste
- 1/2 teaspoon garam masala
- 1/2 tablespoon lemon juice
Method
- Put the anardana in a non-stick pan and dry roast lightly on low heat. Spread it on the tabletop and crush with a rolling pin.
- Heat sufficient oil in a non-stick kadai. Add cumin seeds and sauté lightly. Add green chillies and small onions and sauté till the onions become soft.
- Add ladyfingers and sauté for a while. Add red chilli powder, turmeric powder, coriander powder, dried mango powder and salt. Toss well.
- When the ladyfingers are almost done add the crushed anardana, garam masala powder and lemon juice and mix well. Serve hot.
Nutrition Info
Calories | 259 |
Carbohydrates | 32.65 |
Protein | 5.40 |
Fat | 11.25 |
Other Fiber | 1.20 |
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