INGREDIENTS
Shahi Bhindi
Servings - 3 - 4
INGREDIENTS
Okra - 300 grams
Salt - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Oil - 2 tablespoons
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 80 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1/2 teaspoon
Tomato - 180 grams
Ground cashews - 2 tablespoons
Gram flour - 2 tablespoons
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Yogurt - 120 grams
Water - 220 milliliters
Salt - 1 teaspoon
Fresh cream - 2 tablespoons
Garam masala - 1/2 teaspoon
Dry fenugreek - 1/2 teaspoon
PREPARATION
1. Take 300 grams okra, slice off the crown and base of each bhindi and cut it into half.
2. Transfer this into a bowl, add 1/2 teaspoon salt, 1/2 teaspoon chaat masala and mix well.
3. Heat 2 tablespoons oil in a pan, add bhindi in it.
4. Saute for 5 - 7 minutes or till they become tender and are just about to cooked. Keep aside.
5. Heat 2 tablespoons oil in another pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
6. Add 80 grams onions and fry till translucent.
7. Now, add 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/2 teaspoon green chili and saute for 2 - 3 minutes.
8. Add 180 grams tomato and saute till soft and pulpy.
9. Now, add 2 tablespoons ground cashews and stir well.
10. On low heat, stir and saute for 5 - 6 minutes till you see oil releasing from the sides.
11. Then, add 2 tablespoons gram flour, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder and stir well.
12. Add 120 grams yogurt and mix well.
13. Now, add 220 milliliters water and stir again.
14. Add the sauted bhindi in it and mix it well.
15. Then, add 1 teaspoon salt, 2 tablespoons fresh cream and mix well.
16. Cook for 5 - 7 minutes.
17. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and stir well.
18. Serve shahi bhindi with roti.