Ingredients
For Marination
800 gms Lady fingers, भिंडी
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 tsp Oil, तेल
For Frying
2 tbsp Mustard oil, सरसों का तेल
2 tbsp Oil, तेल
Marinated Bhindi, मैरीनेट की हुई भिंडी
For Tempering
Remaining excess oil, बचा हुआ तेल
1 tbsp Oil, तेल
1 ½ tsp Mustard oil, सरसों का तेल
½ tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ
¼ tsp Fenugreek seeds, मेथी दाना
¼ tsp Asafoetida, हिंग
1 inch Ginger (peeled & chopped) अदरक
3 no. Green chilies (less spicy & diced) हरी मिर्च
2 medium Onions, sliced, प्याज
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
2 heaped tbsp Curd, beaten, दही
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
1 medium semi-ripe Mango (peeled & julienned) कैरी
2 medium Tomato, sliced, टमाटर
Fried bhindi, तली हुई भिंडी
¼ cup Spring onion, roughly chopped, हरी प्याज
2 tbsp Coriander leaves, chopped, धनिया पत्त
For Garnish
Coriander sprig, धनिया पत्ता
semi-ripe Mango, sliced, कैरी
For Curd Mixture
¼ cup Curd, beaten, दही
¼ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
¼ tsp Coriander powder, धनिया पाउडर
A pinch of asafoetida, हिंग
2 tsp Gram flour, बेसन
¼ cup Water, पानी
1 tbsp semi-ripe Mango pulp, कच्चे आम का गूदा
Salt to taste, नमक स्वादअनुसार
For Dahi Bhindi
2 tsp Oil, तेल
¼ tsp Fennel seeds, सौंफ
¼ tsp Cumin seeds, जीरा
¼ tsp small Mustard seeds, बारीक राई
1 sprig Curry leaves, करी पत्ता
¼ tsp Asafoetida, हिंग
½ inch Ginger (peeled & chopped) अदरक
1 Green chili (less spicy & chopped) हरी मिर्च
Prepared Curd Mixture, तैयार किया हुआ दही मिश्रन
15-20 no. Fried Lady fingers, तले हुए भिंडी
For Garnish
Coriander sprig, धनिया पत्ता
Chili oil, मिर्च का तेल
Process
For Marination
- In a bowl, add clean lady fingers, salt to taste, degi red chili powder, oil and toss it well.
- Keep it aside for further use.
For Frying
- In a deep shallow pan, add mustard oil, oil once it’s hot, add the marinated lady fingers and shallow fry it for a minute on low flame or until par cooked.
- Transfer it to a tray and keep aside for further use.
For Tempering
- In a kadai, add remaining excess oil, oil, mustard oil, once it’s hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter.
- Add asafetida, ginger, green chili, onion, ginger garlic paste, curd and mix it well.
- Add turmeric powder, degi red chili powder, coriander powder and sauté it for 2-4 minutes.
- Add salt to taste, sugar, semi-ripe mango, tomatoes and toss it well.
- Add fried lady fingers and give a good toss. Add spring onion and let it cook on medium flame for a few minutes.
- Finish it with coriander leaves and transfer it to a serving dish.
- Garnish it with coriander sprig and slice mango.
- Serve hot with roti.
For Curd Mixture
- In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder, and a pinch of asafetida, gram flour, water, semi-ripe mango pulp, salt to taste and mix well.
- Keep it aside for further use.
For Dahi Bhindi
- In a kadai, add oil, once it’s hot, add fennel seeds, cumin seeds, and small mustard seeds, curry leaves and let it splutter.
- Add asafetida, ginger, green chili, prepared curd mixture and cook on medium flame for a while.
- Add fried lady fingers and toss it well.
- Transfer it to a serving dish and garnish it with coriander sprig, chili oil.
- Serve hot with roti.
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