International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Sweet and Sour Pork Chops






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > dahi wali bhindi
from Toronto, ON 500gms Bhindi(Ladyfinger) Sarson (mustard) oil for frying 2tsp Urad Daal(White gram lentils) 3/4 tsp Sarson (Black mustard seeds) 1tsp Zeera (Cumin Seeds) 4 Red Chillies, whole 1 Onion, finely chopped 2 Tomatoes, finely chopped 1 tsp Chilli powder 1/2tsp Haldi(turmeric powder) 3/4 cup Dahi(yoghurt), whisked Salt to taste 1/2 cup Cocunut, grated 1/2 cup Kaaju (cashewnuts) 10-15 Kari patta(curry leaves) 1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use. 2. Remove the base and tip of each bhindi and cut into halves 3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside. 4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute. 5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well untill oil seperates. 6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously. 7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes 8. Serve hot, accompanied by Chappaties/pulao.

Dahi Wali Bhindi


average rating = 4 stars(4.00002 comments available)
SUBMITTED BY
list all recipes for VEGETABLES (485)
list all Indian recipes (136)
list all recipes by SBARDWAJ (3)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: bhindi
ethnicity: indian
recipes for vegetables
recipes by sbardwaj
Email Address:
(posted September 18, 2003)

from Toronto, ON

500gms Bhindi(
Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Zeera (
Cumin Seeds)
4 Red Chillies, whole
1
Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(
turmeric powder)
3/4 cup Dahi(yoghurt), whisked
Salt to taste
1/2 cup Cocunut, grated
1/2 cup Kaaju (cashewnuts)
10-15 Kari patta(
curry leaves)

1.
Grind togeather, cocunut and kaaju to a paste. Put aside until further use.

2. Remove the base and tip of each bhindi and cut into halves

3. Heat oil in a kadhai and
fry Bhindi for about 5 minutes. Drain excess oil and put aside.

4. Reheat 3 tbsp of the same oil in another Kadhai, add
onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute.

5. Mix in tomatoes, chilli powder, haldi, cocunut paste and
salt. Bhuno well untill oil seperates.

6. To the dahi, add 1 cup of water and mix into the
masala. Bring to a boil stirring continuously.

7. Add bhindi, cover the kadhai and leave to
simmer for 10-15 minutes

8. Serve
hot, accompanied by Chappaties/pulao.



Please click here to read our policy on submitted comments
+2 comments


from New York, United States wrote:0  0

Very good dish. Tastes wonderful and is really healthy.
5 starsDecember 11, 2007


from karachi, Pakistan wrote:0  0

it's a really good recipe with a good presentation
3 starsJune 23, 2004


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.