No onion bindi masala you can serve during fasting days also.
Yield / Serves
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1/2 kg Lady finger/ okra/ Bhindi
Salt to taste
2 tsp Red chili powder/ Lal mirch powder
1/1/2 tbsp Coriander powder/ dhaniya powder
1tsp Turmeric powder/ Haldi powder
1/2 tsp Fenugreek seeds/ Methi dana
1 tbsp Fennel seeds/ Saunf
1 tsp Cumin seeds/ Jeera
1/2 tsp Heeng
1tsp Coriander seeds
1/2 tsp Dry mango powder/Amchoor powder
1tsp Finely chopped green chili/ Hari mirch
1 tbsp Lemon juice/ Neebu ka ras
2 tbsp Oil (Mustard oil) Sarson ka tel
wash the Bhindi, slit and cut into two. Dry roast the fenugreek seeds, coriander seeds and fennel, coarsely grind into mixer grinder, keep aside.
Heat the oil in a pan, add cumin and heeng, cook it 2 minute add green chili. Now add turmeric powder, coriander powder and red chili powder stir, add Bhindi and mix well with spices.
Add salt, cover and cook for 5 to 8 minute. Add lemon juice, dry mango powder and grinned spices, mix and switch off the gas. Serve hot with paratha or chapati.
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