Published: July 15, 2020 1:20:38 pm
Bhindi or ladyfinger is a favorite in lots of households. But the cooking technique varies, with some individuals getting ready it in a easy method with only a little bit of salt and turmeric, whereas many others relish it with onions, tomatoes, garlic and many spices. Just a few months in the past we shared how chef Amrita Raichand prepares aloo-bhindi, and at present we share former actor Namrata Shirodkar‘s Bhindi Poriyal or stir-fry recipe that left us longing for it.
“This dish is the kids’ favourite because it satisfies their Indian food cravings, so it’s on the menu once every week. I like to keep it simple with what I feed them. A healthy and wholesome meal with small indulgences,” she stated as a part of Twinkle Khanna‘s Tweak India initiated problem, #WhatsInYourKiddsDabba.
Here is the recipe for the Bhindi poriyal
250g – Bhindi
1 tsp – oil
½ tsp – Mustard seeds
½ tsp – Cumin seeds
8-10 – Curry leaves
50g – Chopped onion
1 – Green chilli, chopped
50g – Fresh coconut
A pinch of asafoetida (hing)
1 tsp – Turmeric powder
1 tbsp – Coriander leaves, chopped
Salt as per style
ALSO READ | How to make Masaledaar Bharwan Bhindi
*Wash bhindi twice and dry.
*Then wipe them with a tissue or dry fabric.
*Chop them spherical and preserve apart.
*Take a pan and warmth oil, add mustard seeds, cumin seeds and saute.
*Then add hing, turmeric, chopped onions and curry leaves.
*Sprinkle some recent coconut and add the bhindi.
*Cook on sluggish flame.
*Add salt in line with style.
*Garnish with coriander and serve.
“A tip that I always stick by is using a spoonful of pure ghee or cold-pressed coconut oil while cooking. It’s non-greasy and easy on their tiny stomachs”, stated Shirodkar.
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