ADD BHINDI

firstly, in a large kadai heat 2 tbsp oil and fry 15 bhindi.

1

TURNS DARK

fry on medium flame until the bhindi changes colour and not sticky.

2

KEEP ASIDE

keep aside the fried bhindi.

3

ADD CUMIN

in the same kadai, heat 2 tbsp oil, 1 tsp cumin, 1 tsp kasuri methi, 1 bay leaf and 2 pod cardamom

4

SAUTE 

saute on low flame until the spices turn aromatic

5

ADD ONION

now add 1 onion, 1 tsp ginger garlic paste and saute until the onions turn golden brown

6

ADD CHILLI POWDER

further, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala.

7

SAUTE

saute on low flame until the spices turn aromatic

8

ADD CURD

add 1½ cup curd and cook on low flame.

9

OIL SEPARATES

continue to cook until the mixture starts to separate the oil

10

FRIED BHINDI

further, add the fried bhindi and ¾ tsp salt.

11

MIX WELL

mix well-adjusting consistency as required.

12

SIMMER 

cover and simmer for 5 minutes or until flavours are absorbed well

13

ADD CORIANDER

now add ¼ tsp garam masala and 2 tbsp coriander. mix well.

14

READY

finally, enjoy dahi bhindi with roti or rice.

15

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