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Friday, May 13, 2011

Dahi Bhendi

Cooking Time Required: 10-15 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Bhindi/ladies finger (250 gm ), yogurt/dahi ( 1 cup ), mustard cumin paste ( 1 tsp), green chilli/red chilli ( 3 nos ), curry leaves ( 3-4 sprigs ), pancha-phutana ( 1/3 tsp), asafoetida/hing ( 2 pinches), salt, turmeric, oil ( 3-4 tsp).

Preparation: Wash and cut the bhindi into inch long pieces. Add 3/4 tsp mustard-cumin paste, turmeric and salt. Mix togather and keep aside for 30 mins.

Transfer the yogurt to a mixing bowl. Beat for 1 min. Add salt, 1/4 tsp mustard-cumin paste and 2 cups water and mix well.

Cooking: Heat 3 tsp of oil in a pan. Add the ladies finger and fry lightly till cooked. Keep asiRemove from pan and keep aside to cool down a bit.

Add the remaining oil to pan. Add pancha-phutana, curry leaves, asafoetida and slit red/green chillis. Pour the spluttering mixture over the yogurt and also add the fried bhindi.

Mix togather and serve with either rice/rotis as a side dish.

Note: The mustard cumin paste has the mustard and cumin in 4:1 ratio. One can decrease the mustard proportion if one wants to reduce the spiciness.


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