Recipe and cooking by Dr. Tahir Zaidi
Bhindi half kg cut in 1 “ piesces
Tomatoes 3
Ginger 1 1/2 “ grated
Saunf 1 tsf
Zeera 1 tsf
Kasuri methi 2 tsf
Curds 150 gm
Coriander powder 1 tsf
Haldi powder 1 tsf
Lal mirch powder 1 tsf
Garam masala 1 tsf
Sugar 1 tsf
Tej patta 2
Choti elaichi 3
Heat oil n Shallow fry bhindi n keep aside
In a mixi jar grind tomatoes Saunf n ginger
In the left over oil add Zeera Tejpatta n Elaichi rackle n add the tomato etc paste
Cook till oil floats
In a bowl mix
Curds Haldi Dhania mirch n garam masala n salt whisk well
And add to the kadhai
Cook well
Add crushed kasoori methi n the bhindi
AND sugar
Simmer for 3 to 4 mins
Garnish with hara dhaniya n
ENJOY