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1/2 kg - bhindi
1 - onion (finely chopped)
1 - tomato (diced)
1 cup - curd (beaten well)
1 tsp - dhania-jeera powder
1 tsp - garam masala
1/2 tsp - red chilli powder
1/4 tsp - turmeric powder
1 inch piece - ginger (finely chopped)
1 clove - garlic (finely chopped)
salt to taste
oil for frying
mustard, jeera, hing and kadipatta for seasoning
Coriander leaves and lime juice for garnishing
How to Make Bhindi-Dahi Masala
Wash, dry and chop the bhindi into 1 inch thick pieces.
Heat 2 tsp of oil in a kadai and put the ingredients for seasoning in it.
When the ingredients splutter, add the chopped onions, ginger, garlic and fry until the onions are transparent.
Add the diced tomatoes and fry for a minute.
Add turmeric powder, red chilli powder and dhania-jeera powder and fry for another minute.
Add the bhindi pieces and fry for 3-4 minutes.
Add the curd, salt, garam masala and mix well.
Cover and simmer for 5 minutes or until the bhindi is soft.
Garnish with coriander leaves and lime juice.
Serve hot with rice or roti.
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