Fried Ladies Fingers1 recipe,video recipe,how to make Fried Ladies Fingers1 recipe

Fried Ladies Fingers


Author supriya193 Servings 0 persons
Published September 07, 2007 Cooking Time (mins)
Main Ingredient Ladies Fingers Preparation Time mins

Description
How to makeFried Ladies Fingers?How to cookFried Ladies Fingers?Learn the recipeFried Ladies Fingersby vahchef.For all recipes visit vahrehvah.com

Ingredients of Fried Ladies Fingers

Ingredient Name Quantity Unit
okra, cut into slices  1 Lbs
salt   To Taste
chili powder  1/2 Teaspoons
ajwain  1/2 Teaspoons
mustard seeds  1/2 Teaspoons
Urad Dal (White split)  1 Teaspoons
hing (asafoetida)  1/2 Teaspoons
turmeric powder  1/2 Teaspoons
oil  2 Teaspoons


Directions
  1. Place the cut okra in a single layer on a microwave-safe plate and cook on#39;high#39; uncovered for 4 minutes.
  2. If necessary cook the okra in two or three lots.
  3. No salt is to be added now.
  4. This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.
  5. Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the cooked bhindi/ okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed.
  6. Your dry bhindi sabji is ready and looks green and appetising.
  7. It is a great favourite with our family.
  8. Note: If using bhindi from the cold storage, instead of microwaving the pieces, cook it for 10 minutes in the baking oven without salt, till it is dry, then follow the second step as above.
About Recipe
How to make Fried Ladies Fingers
(1 ratings)
1 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Fried Ladies Fingers
Restaurant Style Fried Ladies Fingers
Author : supriya193
Main Ingredient : Ladies Fingers
Servings : 0 persons
Published date : September 07, 2007
Ingredients used in Fried Ladies Fingers
→ okra, cut into slices 1 Lbs.
→ salt To Taste.
→ chili powder 1/2 Teaspoons.
→ ajwain 1/2 Teaspoons.
→ mustard seeds 1/2 Teaspoons.
→ Urad Dal (White split) 1 Teaspoons.
→ hing (asafoetida) 1/2 Teaspoons.
→ turmeric powder 1/2 Teaspoons.
→ oil 2 Teaspoons.
How to make the recipe:
  1. Place the cut okra in a single layer on a microwave-safe plate and cook on#39;high#39; uncovered for 4 minutes.
  2. If necessary cook the okra in two or three lots.
  3. No salt is to be added now.
  4. This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.
  5. Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the cooked bhindi/ okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple of minutes till the masalas are well absorbed.
  6. Your dry bhindi sabji is ready and looks green and appetising.
  7. It is a great favourite with our family.
  8. Note: If using bhindi from the cold storage, instead of microwaving the pieces, cook it for 10 minutes in the baking oven without salt, till it is dry, then follow the second step as above.

Recipe Tips by vahchef for Fried Ladies Fingers


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