Rajasthani Bhindi

Ingredients                    

• 250 grams ladyfingers (bhindi)                
• 3 teaspoons Bengal gram flour (besan)            
• 4 green chillies, chopped            
• 1½ teaspoons fennel seeds (saunf)                
• ½ teaspoon turmeric powder                
• ½ teaspoon red chilli powder                
• 1 teaspoon dry mango powder (amchur)            
• 1 teaspoon coriander powder                
• 1 teaspoon cumin powder                    
• 1 teaspoon garam masala powder            
• ¼ cup oil                        
• Salt to taste                        
• ¼ teaspoon cumin seeds                    
• ½ teaspoon onion seeds                

Method 

1. Snip off the two ends of the ladyfingers and slit on one side.
2. Mix together Bengal gram flour, chopped green chillies, one teaspoon fennel seeds and all other dry masalas except cumin and onion seeds.  Add a tablespoon of oil and salt and mix well.
3. Stuff this masala into the ladyfingers.
4. Heat three tablespoons of oil, add the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
5. Add ladyfingers and saute for five minutes, cover and cook stirring till they are cooked.  Uncover and saute till the ladyfingers are crisp.
6. Serve hot.

Nutrition Info