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Achari Dahiwali Bhindi

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Ladysfingers cooked with yogurt and pickle masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Achari Dahiwali Bhindi

Main Ingredients

Tender ladyfingers , Oil

Cuisine

Punjabi

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

630

Carbohydrates

28.6

Protein

10.7

Fat

59.8

Fibers

5

Ingredients

  • Tender ladyfingers
    400 grams
  • Oil
    3 tablespoons
  • Fennel seeds (saunf)
    1 teaspoon
  • Mustard seeds
    1 teaspoon
  • Fenugreek seeds (methi dana)
    1/4 teaspoon
  • Salt
    to taste
  • Asafoetida
    a pinch
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1 teaspoon
  • Onion seeds (kalonji)
    1/2 teaspoon
  • Lemon pickle
    1 tablespoon
  • Yogurt,whisked
    1/2 cup

Method

Step 1


Heat oil in a non stick pan. Crush fennel seeds, mustard seeds, fenugreek seeds in a mixer. Cut each ladysfinger into 2-3 pieces and add to the pan. Add salt and toss. Cover and cook.

Step 2


Add asafoetida and toss. Add the ground spices and mix. Add turmeric powder, red chili powder and toss again. Add onion seeds, cover and cook.

Step 3


Add lemon pickle gravy. Add whisked yogurt and mix. Cover and cook on low heat for 10 minutes. Serve hot.

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