Friday, May 21, 2010

Punjabi bhindi fry.


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Bhindi or lady’s finger goes well with roti and rice. My mother-in-law lived in Nainital, UP for about 20 years and she prepares excellent North Indian dishes. This bhindi fry is one of my favorite.

You will need:

Bhindi-½ kg.
Refiled oil-3 tbsp.
Onion-1/2 chopped.
Turmeric powder-1 pinch.
Chilly powder-1 tsp (I use Kashmiri chilly powder)
Cumin seeds or Jeera-1/2 tsp.
Salt to taste.
Method.

Wash and dry the bhindi and cut into small circles. Heat oil, put in Jeera, add chopped onion, when it is slightly browned, put in the chilly powder and turmeric, add bhindi, salt. Stir fry on medium heat till done, add oil if necessary. Serve hot with Roti, nan, or rice.


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