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Main Ingredients | Ladyfingers (bhindi) tender , Skimmed milk yogurt |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 400 grams tender ladyfingers (bhindi)
- 1 1/2 cups skimmed milk yogurt
- 1 inch ginger piece
- 5-6 black peppercorns
- 1 tablespoon gram flour (besan)
- 1 1/2 teaspoons oil
- 2 whole dry red chillies
- 1 teaspoon cumin seeds
- 3-4 green chillies, slit
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
Method
- Select tender and small ladyfingers. Wash and wipe them dry with a clean and absorbent kitchen towel.
- Trim the stem and the tip. Grind ginger with peppercorns to a fine paste. Whisk skimmed milk yogurt.
- Dry roast gram flour (besan) in a non-stick pan on low heat, stirring continuously until it gives a roasted aroma.
- Keep aside to cool. Heat oil in a non-stick pan, add whole red chillies, cumin seeds and stir-fry briefly.
- Add green chillies, coriander powder, turmeric powder, roasted besan and stir well.
- Add trimmed ladyfingers, salt to taste and cook over medium heat, stirring frequently for five minutes. Stir in the ginger and peppercorn paste.
- Reduce heat and add the whisked yogurt, mix well and cook covered for eight to ten minutes, stirring occasionally or until ladyfingers are completely cooked. Serve hot.
Nutrition Info
Calories | 177.2 |
Carbohydrates | 15.38 |
Protein | 7.08 |
Fat | 9.76 |
Other Fiber | 1.32 |
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