vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Fried Ladies Fingers

Fried Ladies Fingers
Corn chamman

Corn Chamman

How to makeCorn chamman?How to cookCorn chamman?Learn the recipeCorn chammanby vahchef.F...

KANDHA PAAT BHAAJI

Kandha Paat Bhaaji

A typical Maharashtrian dish made with spring onions and spices. Best when served with jo...

Lauki salan

Lauki Salan

How to makeLauki salan?How to cookLauki salan?Learn the recipeLauki salanby vahchef.For ...

POPCORN PANEER WITH HOMEMADE CHEESE

Popcorn Paneer With Homemade Cheese

Popcorn Paneer are wonderful mini crispies, lip smacking snack made with fresh homemade c...

Lauki ka salan Bottlegourd in yougurt curry

Lauki Ka Salan Bottlegourd In Yougurt Curry

How to makeLauki ka salan Bottlegourd in yougurt curry?How to cookLauki ka salan Bottleg...

Garlic chamman

Garlic Chamman

How to makeGarlic chamman?How to cookGarlic chamman?Learn the recipeGarlic chammanby vah...

Fried Ladies Fingers Recipe, How To Make Fried Ladies Fingers Recipe

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

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
Author : Vahchef
Main Ingredient : Ladies Fingers
Servings : 0 persons
Published date : November 07, 2016


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.
Method:
  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.





Cooking with images






comments

 


 
  You need to login to continue, click here
 

  • profile image
  • vahuser

    •  14  
    •  391  
    •  5  
   2008-07-17

Tried this recipe today. It was refreshingly different from what I normally do...


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter