Dhaba style Bhindi Do Pyaza Dahiwali Bhindi bonus recipe

Ingredients

• 800 g Lady fingers, ladyfinger
• Salt to taste
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tsp Oil
• 2 tbsp Mustard oil
• 2 tbsp Oil
• Marinated Bhindi
• Remaining excess oil
• 1 tbsp Oil
• 1 ½ tsp Mustard oil
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• ¼ tsp Fenugreek seeds, methi dana
• ¼ tsp Asafoetida, Asafoetida
• 1 inch Ginger (peeled & chopped) Ginger
• 3 no. Green chilies (less spicy & diced)
• 2 medium Onions, sliced
• ½ tbsp Ginger Garlic paste
• 2 heaped tbsp Curd, beaten, curd (yogurt)
• ½ tsp Turmeric powder
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• Salt to taste
• ½ tsp Sugar
• 1 medium semi-ripe Mango (peeled & julienned) Carry
• 2 medium Tomato, sliced, Tomato
• Fried bhindi, fried bhindi
• ¼ cup Spring onion, roughly chopped, green onion
• 2 tbsp Coriander leaves, chopped
• Coriander sprig, coriander leaves
• semi-ripe Mango, sliced, carry
• ¼ cup Curd, beaten, curd (yogurt)
• ¼ tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Coriander powder
• A pinch of asafoetida, hing
• 2 tsp Gram flour
• ¼ cup Water
• 1 tbsp semi-ripe Mango pulp
• Salt to taste
• 2 tsp Oil
• ¼ tsp Fennel seeds
• ¼ tsp Cumin seeds
• ¼ tsp small Mustard seeds
• 1 sprig Curry leaves
• ¼ tsp Asafoetida, Asafoetida
• ½ inch Ginger (peeled & chopped) Ginger
• 1 Green chili (less spicy & chopped)
• Prepared curd mixture
• 15-20 no. Fried Lady fingers
• Coriander sprig, coriander leaves
• Chili oil

Steps

1. In a bowl, add clean lady fingers, salt to taste, degi red chili powder, oil and toss it well.
2. Keep it aside for further use.
3. In a deep shallow pan, add mustard oil, oil once it’s hot, add the marinated lady fingers and shallow fry it for a minute on low flame or until par cooked.
4. Transfer it to a tray and keep aside for further use.
5. In a kadai, add remaining excess oil, oil, mustard oil, once it’s hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter.
6. Add asafetida, ginger, green chili, onion, ginger garlic paste, curd and mix it well.
7. Add turmeric powder, degi red chili powder, coriander powder and sauté it for 2-4 minutes.
8. Add salt to taste, sugar, semi-ripe mango, tomatoes and toss it well.
9. Add fried lady fingers and give a good toss. Add spring onion and let it cook on medium flame for a few minutes.
10. Finish it with coriander leaves and transfer it to a serving dish.
11. Garnish it with coriander sprig and slice mango.
12. Serve hot with roti.
13. In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder, and a pinch of asafetida, gram flour, water, semi-ripe mango pulp, salt to taste and mix well.
14. Keep it aside for further use.
15. In a kadai, add oil, once it’s hot, add fennel seeds, cumin seeds, and small mustard seeds, curry leaves and let it splutter.
16. Add asafetida, ginger, green chili, prepared curd mixture and cook on medium flame for a while.
17. Add fried lady fingers and toss it well.
18. Transfer it to a serving dish and garnish it with coriander sprig, chili oil.
19. Serve hot with roti.