Cooking Time :
Ingredients :
| Okra |
250 gm (Small and Tender) |
| Oil |
4 Tbsp |
| Powdered Masala |
|
| Salt |
1 Tsp |
| Red Chili Powder |
1/2 Tsp |
| Dhaniya Powder |
1 Tsp |
| Garam Masala |
1/2 Tsp |
| Amchoor |
1 Tsp |
Other Ingredients :
| Garlic Paste |
2 Tsp |
| Ginger Paste |
1 Tsp |
| Besan |
2 Tbsp |
| Saunf |
1/2 Tsp |
Method :
- Wash drain ladyfinger.
- Slice of 1/4" from the top & the bottom of each ladyfinger.
- Make a slit in each piece.
- Mix all ingredients of the powdered masala together.
- Sprinkle this masala over the bhindi.
- Add the ginger & garlic pastes.
- Rub well with the fingers, so as to apply masala on all the bhindi pieces.
- Sprinkle 1Tbsp besan , mix well with a spoon so as to coat the bhindi.
- Sprinkle 1 more Tbsp of besan and mix well.
- Marinate for 15 minutes.
- Heat 5-6 Tbsp oil on a tawa.
- Add half of the bhindi in a single layer on tawa.
- Cook in the center for 3-4 minutes on low flame.
- Stirring occassionally till golden brown evenly.
- Cook till it is crisp and completly done.
- Crush saunf and add to the Okra.
- Cook for a few seconds.
- Serve hot.
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