THIS BHINDI FRY HAS COME OUT OF SEVERAL EXPERIMENTS. MOM AND DAD BOTH TRIED SEVERAL WAYS OF MAKING BHINDI FRY AND FINALLY STUCK TO THIS METHOD WHICH IS YUMMY!!...
IN THIS PREPARATION BHINDI GETS FRIED AND WILL NOT SPLIT INTO SMALL PIECES.THIS METHOD RETAINS THE SOFTNESS AND GIVES A CRUNCHY TEXTURE TOO……
INGREDIENTS
LADY’S FINGER (BHINDI)
SOUR CURD (KHATTA DAHI)
#MASALA#
MUSTARD SEEDS - TURMERIC - GARLIC CLOVES - FENUE GREEK -
SPRING ONIONS - SALT - RED CHILI POWDER - CORIANDER - FENUE GREEK LEAVES
THE
MAKING ….
TAKE
1 KG FRESH BHINDI & CUT THE BHINDI INTO 3 PIECES
TAKE A BOWL AND ADD SOUR CURD AND ADD TURMERIC, SALT AND RED CHILLI POWDER
LIGHT UP A STOVE, MIX THE BHINDI PIECES WITH CURD AND BOIL IT FOR 3 MIN. (CLOSE THE BOWL WITH A PLATE ON TOP OF IT)
REMOVE THE PLATE AND LET THE BHINDI BOIL UNTIL THE CURD IS SOAKED INTO BHINDI PIECES.
TAKE A SEPARATE PAN & ADD 1/4 KG OIL TO IT (1/4 KG OIL FOR 1 KG BHINDI)
ADD #MASALA# AND FRY IT FOR A MINUTE...
ADD CUT PIECES OF SPRING ONIONS AND 7 -8 GARLIC CLOVES
ONCE THE GARLIC CLOVES ATTAIN LIGHT BROWN COLOUR POUR BOILED BHINDI AND MIX IT WITHOUT USING A SPOON (USAGE OF SPOON MAY SPLIT BHINDI INTO PIECES AND IT WILL SPOIL THE PREPARATION)
FRY THE MIXTURE FOR 5 - 6 MIN AND ADD CORIANDER POWDER
LET THE FRY ABSORB THE SMELL OF CORIANDER FOR 3 MIN AND CURRY IS READY TO EAT....
TAKE A BOWL AND ADD SOUR CURD AND ADD TURMERIC, SALT AND RED CHILLI POWDER
LIGHT UP A STOVE, MIX THE BHINDI PIECES WITH CURD AND BOIL IT FOR 3 MIN. (CLOSE THE BOWL WITH A PLATE ON TOP OF IT)
REMOVE THE PLATE AND LET THE BHINDI BOIL UNTIL THE CURD IS SOAKED INTO BHINDI PIECES.
TAKE A SEPARATE PAN & ADD 1/4 KG OIL TO IT (1/4 KG OIL FOR 1 KG BHINDI)
ADD #MASALA# AND FRY IT FOR A MINUTE...
ADD CUT PIECES OF SPRING ONIONS AND 7 -8 GARLIC CLOVES
ONCE THE GARLIC CLOVES ATTAIN LIGHT BROWN COLOUR POUR BOILED BHINDI AND MIX IT WITHOUT USING A SPOON (USAGE OF SPOON MAY SPLIT BHINDI INTO PIECES AND IT WILL SPOIL THE PREPARATION)
FRY THE MIXTURE FOR 5 - 6 MIN AND ADD CORIANDER POWDER
LET THE FRY ABSORB THE SMELL OF CORIANDER FOR 3 MIN AND CURRY IS READY TO EAT....
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