New PDF release: Okra Recipes (Bhindi) (Cookbook)

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Extra info for Okra Recipes (Bhindi) (Cookbook)

Example text

Pour vinegar over the bjendi/okra and marinate in refrigerator 4 hours. Drain out all the vinegar and water. Arrange bhendi/okra in serving dish. Spread hopped tomatoes, onions, and ginger. Use the microoven and put in for 1 minute. Bhindi in Sarson and Posto Ingredients 1/2 kg bindi 2 tablespoons brown mustard seeds 2 tablespoons posto seeds 1 teaspoon haldi few green chillies salt to taste Method First wash the bindi and but into small pieces. Make a paste of the mustard and posto seeds and keep aside for a few minutes.

Pinch of garam masala salt to taste oil (2 tablespoon) for mixture and 4-5 tablespoon for frying. Method Wash and wipe okra. Cut vertically in such a way that it is not separated! Now mix gram flour, chilly powder, salt, turmeric and garam masala. Add oil to this mixture, and mix thorougly all the ingredients once again. Now in the vertical slot of okra, take mixture and fill it in the gap. In same way fill all the bhendi's. After doing it take oil in pan for frying. Heat the oil and add okra to it.

Finely chop the onions and tomatoes separately. Heat oil in a heavy bottomed kadai or deep frying pan and saute the onion and curry leaves till golden. Add the chilli and turmeric powders and stir well for a minute, then put in the chopped bhindi, stir, cover and cook till they are almost cooked. Now add salt and tomatoes and cook further till the tomatoes are pulpy and done. Serve hot with chapathis or rice. Bhindi Pachaddi Ingredients lady finger 300 gms (washed and cut into small pieces, 1/4 inch) coconut 1/2 grated mustard 3 teaspoons green chilli 4 tamarind a small piece, size of lemon curry leaves a small bunch salt as per taste habits turmeric powder 1/2 tea spoon Method Soak the tamarind in warm water for 10 minutes.

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