7:18 pm by Unknown
From : Tastyindiarecipes
Ingredients:
500 gms ladyfingers (okra/bhindi)
1 cup bengal gram flour (besan)
1/2 tsp onion seeds (kalonji)
4-5 green chillies finely chopped
4 cloves garlic crushed
1 inch ginger chopped
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
1 tsp fennel seeds (saunf)
1/2 tsp dry mango powder (amchur)
2 tbsp oil/ghee
Salt to taste
How to make Rajasthani Bhindi :
1.Wash the bhindi in normal running water and wipe with clean kitchen napkin.
2.Combine all the ingredients in a big bowl including besan and spices.
3.Slightly cut the two ends and slit on one side.
4.Stuff the prepared spice mixture into the ladyfingers.
5.Heat the ghee in a non-stick pan and arrange the stuffed ladyfingers properly in the pan.
6.Allow to cook uncovered for 4-5 minutes on low flame until the water of okra fully evaporated.
7.Stir 2-3 times in between and keep the flame very low.
8.After few minutes, cover the pan and leave until bhindi gets cooked very well.
9.Uncover and cook only for 2 more minutes to get the bhindi crispy and crunchy.
10.Serve hot with Indian flat bread (roti/chapati).
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7:00 pm by Unknown
Chef's Name : Renuka Chowdhury/Poojita Chowdhury
Ingredients1/2 kg bhindi / lady finger / okra
Oil - for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves - crushed
3-4 tsp grated coconut
Salt - to taste
Method
Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt. (This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it.
Mix well and serve hot.
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5:19 pm by Unknown
Chef's Name : Roopa Gulati
Ingredients2 Tbsp oil
3 sliced onions
1/2 tsp onion seeds
1 tsp fennel seeds
1/4 tsp mustard seeds
1/2 tsp crushed red chillies
3 tsp shredded garlic
1/2 kg okra - split in half
250 gm baby corn
2 tomatoes - peeled and de-seeded
2 Tbsp chopped coriander
1 Tbsp lemon juice
3 split green chillies
Method
Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. Cook for 5 minutes.
Add shredded garlic and crushed red chillies. Fry till onions brown and stir in the okra.
Add baby corn, green chillies, and coriander and lemon juice.
Add tomatoes just before serving.
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