Tuesday, 9 June 2015

Achaari Bhindi

This recipe might be of acquaintance to some of you...but for me, it was a stranger. I had never made (or had) such kind of bhindi at home. I guess it is because I'm a Maharashtrian; we might not be making such kind of bhindi; or who knows? Maybe I'm generalizing.




To start with the recipe, Achaar means Pickle, and Bhindi means Lady's Finger. So this bhaaji means lady's fingers with pickle-type spices.
I had read this recipe in the cook book I'd got with my oven. Last two times, I had done it in the oven; but this time, I did it on the stove. This time I didn't even read the quantities to add; but added them totally as per my experience and judgement.
The bhindi tasted awesome eventually!

So here's how to make it (Please add the ingredients as per your taste. The quantity of the ingredients given below are from the cook book and might fall insufficient to make the recipe tasty.):


Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves: 4
Veg/Non-Veg: Veg

 Ingredients:

  • Lady's Fingers - 500g
  • Ginger Paste - 1 Teaspoon
  • Red Chilli Powder - 1/2 Teaspoon
  • Dhania Powder - 1 Teaspoon
  • Amchoor - 1/2 Teaspoon
  • Garam Masala - 1/2 Teaspoon
  • Salt
  • Tomatoes - 2
  • Lemon Juice - 1 Teaspoon
  • Achaari Spices:
  •  Hing - a pinch
  • Saunf - 1 Teaspoon
  • Mustard Seeds - 1/2 Teaspoon
  • Kalonji - 1/2 Teaspoon
  • Oil

Steps:

 


 1. Wash 500g bhindi and dry it with the kitchen towel.
2. Cut the bhindi in the middle and make two parts of it. (Just like in the picture.)
3. Sprinkle oil and keep it aside.



 4. In a frying vessel, put oil.
5. Add all the ingredients except bhindi and fry.
6. After few minutes, taste the masala cooked. Add ingredients if needed.



 7. Add bhindi to the masala, and keep on frying the bhaaji until it turns dark green-black.




Later, serve it with hot phulkas, tomato chutney, and some cucumber slices. It will make you drool, I guarantee.



What is your recipe of bhindi bhaaji?
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