Well weekend is done, its amazing how fast time flies come Saturday and Sunday, had a
super busy weekend. I had an email from one a reader mentioning that when ever she makes bhindi it turns gooey, so posting or rather reposting one of my favorite recipe with few tips/tricks I have learnt the hard way :). This is a very common dish found in any desi restaurant.
Stuff that worked for me to get Bhindi fry right is to make sure there is no moisture on the bhindi, they need to be dried well. 2. It should not be cooked covered. 3. As much as we hate using oil bhindi needs oil, I usually use pam. 4. Before adding bhindi to pan make sure pan is super hot. 5. Use non-stick pan if possible. 6. Using amchur powder makes bhindi's dry.
1 pound Bhindi (Lady Fingers) cut into small pieces
1 big Onion finely sliced vertically
1/2 Tomato cut into small cubes
Salt according to taste
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1 tbsp Jeera
1 tsp Haldi
1 tbsp Garam Masala
1 tbsp fresh ground black pepper
1. Heat 1 tbsp of Oil in a pan ,when hot add kasoori methi,haldi and ginger garlic paste and Jeera
2. Add Onion and fry till Onion turns translucent
3. Add Bhindi, salt and garam masala, mix well
4. once Bhindi is fried add tomato and Black pepper mix well and cook for 3-4 minutes
Serve with your choice of carbs !!