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Bihari Bhindi

Contributed by:
Gita Verma -- Tulsa, USA Gita Verma, Housewife
Tulsa, USA

Bihari Bhindi


Bhindi (ladyfinger) - 400 gm
Onion - 200 gm (chopped)
Paanch Phoran - 1/2 tsp
Hing - 1 pinch
Laal Mirch - 2
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Haldi - 1/2 tsp
Laal Mirch Powder - 1/2 tsp
Dhaniya Powder - 1 and a 1/2 tsp
Jeera Powder - 1 and a 1/2 tsp
Garam Masala Powder - 1 and a 1/2 tsp
Oil - 4 tbsp
Amchoor to taste
Salt to taste

Method of Preparation

1. Remove both ends of bhindi. Cut into 3" pieces and split in half.
2. Heat oil in a Kedahi. Add paanch phoran, hing and laal mirch.
3. Add bhindi, onion and all other masalas (except garam masala powder and amchoor).
4. Cook on high heat stirring occasionally till bhindi is cooked and onion looks crispy.
5. Add garam masala powder and amchoor.
6. Stir, switch off heat and serve.

Notes & Tips