Achaari Dahi Bhindi
by Tarla Dalal
Added to 377 cookbooks
This recipe has been viewed 225631 times
With pungent achaari spices and tangy curds, bhindi takes a new avatar.
- Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
- Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
- Heat 2 tablespoons of oil another pan and add the achaari masala to it.
- When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
- Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
- Add this mixture to the pan, mix well and cook for a couple of minutes.
- Add the ladies finger and simmer for 2 minutes.
- Serve hot.
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