Monday, 1 June 2009

Bhindi Jaipuri

Preperation time: 15 min Cooking time: 10 min

Once my husband had been to an official lunch and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to make my hubby happy by trying my hands on this north Indian delicacy. It was an instant hit in our family especially the kids since its non-spicy and crispy. This is a very good starter and also a prominent side dish to accompany with rotis or rice.

Bhindi(lady's finger)-250gms
Coriander powder-1/2tsp
Turmeric powder-1pinch
Chilli powder-1/2tsp
Garam masala-1/4tsp
Cumin powder-1/4tsp
Amchur powder-1/4tsp
Chat masala-1pinch
Besan(chick pea flour)-2tbsp
Salt to taste
Oil for frying

Wash the bhindi and pat dry them. Cut off both the ends and slit length wise without cutting them into two. Now mix all the masalas except besan and stuff the bhindis with the mixture. Set it aside for about 30 minutes. Sprinkle basin just to coat the bhindis and deep fry them until slightly brown. Drain it on to a paper towel. Sprinkle some chat masala before serving. This is the traditional recipe.

When the bhindis are not very tender you can cut it diagonally instead of slitting it as shown in the picture.

Note: This dish would still taste good with just chilli, garam masala and coriander powder. (just in case you are short of spices)


Anonymous said...

Yummy, Lathu Keep posting new receipes:-) geetha satish

Latha said...

Thanks Geetha.

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