Pyazwali Bhindi ( Recipe to avoid Acidity) Video by Tarla Dalal
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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.
Recipe Description for Pyazwali Bhindi
- 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.
See step by step images of Pyazwali Bhindi Recipe
- 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.
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