Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Bhindi / lady’s finger
|
250 grams
|
Cut into small pieces
|
Onions
|
1 large
|
Chopped finely
|
Jeera
|
1 tsp
|
|
Mustard
|
1 tsp
|
|
Oil
|
2 tbsp
|
For frying
|
1 tbsp
|
For tempering
|
|
Dry red chilies
|
2
|
|
Salt
|
To taste
|
|
Turmeric
|
A pinch
|
|
Curd whisked
|
3 cups
|
|
Water
|
As required
|
Method:
Heat 2 tbsp of oil in a pan. Add mustard. Once they start spluttering add jeera, Bhindi, a pinch of salt, a pinch of turmeric and saute. Saute this on medium flame till the gum part of the bhindi dries up. Turn off the heat and add the chopped onion, mix and take it off the stove. Cool the mixture.
Mix salt and curd and add the cooled mixture to this. Heat a tbsp of oil in a pan and add red chillies. Once it is hot, take off the heat and add it to the raita mixture. Serve with rice.
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