- Bhindi [ ladies finger ] - 250 gm [ small and tender ]
- Small onion - 4 to 5 [ cut into four and separated ]
- Oil - 4 tbsp
- Ginger paste - 11/2 tsp
- Besan [ gram flour ] - 3 tbsp
- Aniseeds [ saunf ] -1/2 tsp
Powered masala:
- Salt - as required
- Turmeric powder - 1/2 tsp
- Red chilli powder - 2 tsp
- Dhania powder - 1 tsp
- Garam masala - 1/2 tsp
- Amchoor [ dried mango powder ] - 1/2 tsp
Method :
Wash, drain and wipe dry with a clean kitchen towel. Then slice off 1/4 from the top & bottom of each bhindi, make a slit in each piece. Keep the bhindi in a large pan. Then mix all the ingredients of the powdered masala together. Sprinkle this masala over the bhindi. Then heat oil in a big kadai,add saunf. Reduce the flame when the saunf changes colour, add besan, cook in low flame till it changes colour. Add ginger paste, stir for a few seconds and add the bhindi along with onions. Cook for 15 to 20 minutes on medium flame, stirring in between till completely cooked. Garnish with chopped coriander leaves. Serve with roti, rasam rice.
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