Kurkuri bhindi
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Recipe Submitted by:
Kurkuri bhindi
| Rate this recipe! |
Recipe Submitted by:
| Servings | Prep Time |
| 4-6people | 20-25min |
| Cook Time | Passive Time |
| 15min | 10-15min |
| Servings | Prep Time | Cook Time | Passive Time |
| 4-6people | 20-25min | 15min | 10-15min |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 500 gm Okra bhindi
- 5-6 Onion small and cut into center
- 1/2 tsp Salt
- 1/4 tsp Red chilli powder
- 1/4 tsp degi mirch
- 1/2 tbsp Coriander powder
- 1/2 tbsp cumin powder
- 1/4 tsp Asafoetida hing powder
- 2 tbsp fennel powder saunf powder
- 4-5 tbsp Gram flour besan
- 4 tbsp Oil
- 1 tbsp garlic paste
- 1 tbsp Ginger
- 1/4 tsp dry mango powder amchoor powder
- 2 tomatoes sliced
- 2 Onion sliced
- 2 Green Chillies chopped
- Coriander leaves chopped
| Ingredients
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Instructions
- First of all wash the bnindi properly and dry it.
- Cut top and tail of all bnindi and slit them lengthwise.do not cut it into two long halves. slightly cut the small onion from the center.
- Take a pan add besan and dry roast for 3-4 min over medium flame while stirring continuously.turn off flame and let them cool for 2-3 minutes.
- Take a bowl ,add rosted besan,all spices ,oil in it.and mix properly.
- Stuff the besan masala in the bnindi i and also in the small onion.
- Take a non - stick pan add 2-3 tbsp oil in it. add slicend onion and cook for 2-3 mins.
- Add masala filled bnindi ,stir gently and cook for 2-3 minute over medium flame.
- Reduce flame to low, cover and cook for 7-8 mintues, turn in between 2-3 times.
- After 5 min ,open lid and cook over medium flame until bnindi turns dark green ,approx 2-3 min. add the stuffed onion to it.
- Take a another pan,add 1 tbsp oil in it.
- Add cumin seeds ,ginger,garlic paste,green chillies ,saute it for 2 min.
- Add tomatoes and mix well.sprinkle some salt and degi mirch. over it and cook for 2-3 min .
- Add tomato masala in bnindi and mix with soft hands,cook for a minute and turn off flame.
- Garnish with coriander leaves and serve hot.
