Ingredients:
½ kg - Bhindi
1 cup – Besan
2 – 3 - Onions, chopped
1/4 tsp - Turmeric powder
1 tsp - Red chili powder
1 tsp -Cumin Seeds/Jeera
1/2 tsp - dry Mango / Amchur powder
1 tsp - Garam Masala
1 tsp - Cumin
1/2 tsp - Coriander powder
1 tsp - Fennel seeds / Saunf powder
1/4 tsp - Asafoetida / Hing
Oil/ Ghee
Salt to taste
½ kg - Bhindi
1 cup – Besan
2 – 3 - Onions, chopped
1/4 tsp - Turmeric powder
1 tsp - Red chili powder
1 tsp -Cumin Seeds/Jeera
1/2 tsp - dry Mango / Amchur powder
1 tsp - Garam Masala
1 tsp - Cumin
1/2 tsp - Coriander powder
1 tsp - Fennel seeds / Saunf powder
1/4 tsp - Asafoetida / Hing
Oil/ Ghee
Salt to taste
Method:
Wash bhindi and drain well. Then slit bhindi in half length wise.
Heat oil/ghee in a pan splutter cumin seeds then add hing and onions.
Fry onion for 2-3 minutes then add bhindi.
Now add turmeric powder, salt and cook for 4-5 minutes. Stir occasionally.
Then add besan, red chili powder,coriander powder, cumin seeds, fennel powder and amchur powder. Mix well.
Cover and cook for 2-3 minutes on low flame.
Open the lid and sprinkle some water, so that it does not stick to the pan.
Mix again and turn off the gas after a minute.
Serve hot.
Heat oil/ghee in a pan splutter cumin seeds then add hing and onions.
Fry onion for 2-3 minutes then add bhindi.
Now add turmeric powder, salt and cook for 4-5 minutes. Stir occasionally.
Then add besan, red chili powder,coriander powder, cumin seeds, fennel powder and amchur powder. Mix well.
Cover and cook for 2-3 minutes on low flame.
Open the lid and sprinkle some water, so that it does not stick to the pan.
Mix again and turn off the gas after a minute.
Serve hot.
