by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 68415 times
The usually fried ladies fingers are cooked in minimal oil to suit the needs of people facing acidity due to oily foods. Onions are a very good cure to combat acidity, hence have them frequently.
- Heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds.
- When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes.
- Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes ot till they become little tender.
- Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally.
- Serve hot with a rotis or parathas.
- 1. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.
- 2. Cook the bhindi over a slow flame for best results.
|Energy|| 112 kcal|
|Protein|| 3.1 gm|
|Carbohydrates|| 8.6 gm|
|Fat|| 5.3 gm|
|Fibre|| 2.5 gm|
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