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1/2 kg - bheendi (lady fingers)
3 - medium sized
2 tsp -
Red Chilli powder
2 tsp - coriander powder
½ tsp -
½ tsp -
4 to 5 tbsp - oil
3 to 4 - drops
salt to taste
How to Make Bheendi Masala
Wash the bheendi and pat dry with a clean cloth.
Chop off the two ends of each ladyfinger and slit them in the middle without cutting into two.
Grate the onions and squeeze out the water.
Add red chilli powder, coriander powder, turmeric powder, mango powder and salt to the onions and mix well.
Stuff each bheendi with some of the onion mixture.
Heat oil in a non-stick kadai. Place the bheendis in oil.
Evenly sprinkle few drops of lemon juice on the bheendis to ensure that they do not stick to each other.
Cover the kadai with a lid, having some water on it.
Cook on a low flame till they are tender.
Gently turning the lady fingers at short intervals.
Serve accompanied by a dal of your choice and hot chapattis.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.