Tuesday, 17 September 2013


Ingredients :-
Bhindi (Ladies Finger) - 10-12 nos.

For Stuffing :-
Grated Paneer - 5 tsp
Grated Carrot - 4 tsp
Coriander (Dhania) Powder - 1 tsp
Cumin (Jeera) Powder - 1/2 stp
Dry Mango(Amchur) Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp
Black Pepper Powder - 1/2 tsp
Turmeric (Haldi) Powder - 1/2 tsp
Lemon Juice - 1/2 tsp
Cooking Oil - 1 tsp 
Salt to taste

For Tempering :-
Cooking Oil - 2-3 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Fenugreek (Methi) Seeds - 3/4 stp
Dry Red Chillies - 2 crushed
Few Curry Leaves
A Pinch Of Hing
1 no.Big Onion Chopped
Chopped Green Chillies (as Per taste)
Few Chopped Coriander Leaves 
Chat Masala - 1 tsp
Salt to taste

Method :-
Clean, wash and pat dry the Bhindi (Ladies Finger) with a cloth. Due to very long in size, I've cut them in two pieces. Make a slit in each bhindi in lengthwise. Take all the above stuffing ingredients in a bowl and mix it well. Then stuff the mixture in each bhindi and keep aside. Heat oil in a kadhai or pan. Add mustard, cumin and fenugreek seeds, dry red chillies, hing to the oil. When it splutters, add chopped onion, green chillies, curry patta and saute for a while. Then add the stuffed bhindi and sprinkle a little bit salt as per your taste. Mix it well and cover for 4-5 minutes on simmer. Add the extra stuffing mixture to the kadhai if u have left, which'll add more flavours to the bhindi and stir in every few minutes. Don't over cook the bhindi. Switch off the flame and garnish with chopped coriander leaves and sprinkle a little chat masala over it. Serve hot as side dish with rice or roti. Enjoy it !!!   

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