Ladyfingers - a favorite among the ladies (though a sticky vegetable) because of its ease in chopping and cooking. Here I share a very easy version that can be done in a jiffy.
Ingredients:
200 gm ladyfingers/bhindi
2 green chillies, slit lengthwise
1 tbsp finely chopped ginger
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds
1 tbsp chopped coriander leaves
salt to taste
1 tbsp oil
Method:
1. Cut the ladyfingers into 1.5 inches and then cut each piece lengthwise, keep aside.
2. Take oil in a tawa, add cumin seeds and allow to splutter.
3. Add the ginger and green chillies and stir for a minute.
4. Add the ladyfingers and saute for 1 to 2 minutes on medium flame.
5. Put the turmeric powder, chilli powder, coriander powder, garam masala, salt, and cook for few minutes.
6. Sprinkle some water so that all the spices mix well with the bhindi.
7. Cook until the ladyfingers are soft and cooked.
8. Remove from stove, transfer to serving bowl.
9. Garnish with coriander leaves.
10. Serve with hot phulkas, parathas.
Ingredients:
200 gm ladyfingers/bhindi
2 green chillies, slit lengthwise
1 tbsp finely chopped ginger
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds
1 tbsp chopped coriander leaves
salt to taste
1 tbsp oil
Method:
1. Cut the ladyfingers into 1.5 inches and then cut each piece lengthwise, keep aside.
2. Take oil in a tawa, add cumin seeds and allow to splutter.
3. Add the ginger and green chillies and stir for a minute.
4. Add the ladyfingers and saute for 1 to 2 minutes on medium flame.
5. Put the turmeric powder, chilli powder, coriander powder, garam masala, salt, and cook for few minutes.
6. Sprinkle some water so that all the spices mix well with the bhindi.
7. Cook until the ladyfingers are soft and cooked.
8. Remove from stove, transfer to serving bowl.
9. Garnish with coriander leaves.
10. Serve with hot phulkas, parathas.
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