This original Tarla Dalal recipe can be viewed for free

Bhindi Sambhariya


by
3/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 105 cookbooks
This recipe has been viewed 10560 times
  

Tender ladies fingers stuffed with besan and other spices make this traditional Gujarati dish a favourite. You can also stuff onions, potatoes, tendli in the same way. I often microwave this dish. This way, the bhindi stays fresh and green in colour and also cooks quickly.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method
  1. In a pan, combine the gram flour, turmeric powder, chilli powder, coriander-cumin seed powder and salt and cook over a medium flame till it is golden brown, stirring occasionally. Remove, cool and add the sugar and coriander.
  2. Trim the ends of the bhindi and slit them lengthwise.
  3. Fill these slits with the roasted gram flour mixture and cut each bhindi into 25 mm. (1") long pieces.
  4. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
  5. Add the stuffed bhindi pieces and salt and cook, uncovered, over a medium flame for 10 to 15 minutes till they are done.
  6. Serve hot.

Tips
  1. Instead of the besan add ΒΌ cup of grated coconut and coriander each.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
1 review received for Bhindi Sambhariya
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
dinky mourya, May 09, 2012

liked it its easy and different from routine bhindi fry

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed May 09, 2012 by dinky mourya

liked it its easy and different from routine bhindi fry

Was this review helpful?   


Report this Reported by 1 member