Thursday, January 27, 2011

Achari bhindi by Zubaida Tariq

Lady finger (bhindi)                     1/2 kg (remove the head and tail of it)
Oil                                            1/4 cup                        
Tamarind paste (imli ka paste)    1/2 cup
Onion (thinly sliced)                   1
Tomatoes (sliced)                      2
Green chillies                            4 to5
Curry leaves (curry pattay)          4 to 5
fenugreek seeds (Methi daana)   1/4 tsp                         
fennel seeds (Saunf)                  1 tsp
Cumin seeds (zeera)                  1 tsp
Nigella Seeds (Kalonjji)              1 tsp
Turmeric powder (haldi)              1 tsp
Salt                                          as required
Crushed red pepper                   1 tbsp
(kuti lal mirch)

-       First heat the oil then fry fenugreek seeds (methi dana), and curry leaves, then add sliced onion, when onion get soft add tomatoes and sauté it.
-       Now add lady finger, turmeric powder (haldi), crushed red pepper, fennel seeds (saunf), cumin seeds (zeera), nigella seeds (kalonji) and tamarind paste and cook it for about 5 to 8 minutes, until lady finger gets soft, then in the end add salt and mix it and then turn off the flame.

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