Sharsho wale bhindi/ bhindi with mustard sauce / bangali style.

-
Hello everyone, hope you all are well during this lockdown period. It's a very difficult time for some people and normal for some. But there is a plus point that I have noticed that new chef's are coming forward. They got a golden chance to spend their precious time with their families. And they are showing their love by cooking for their loved ones.

Today I am sharing the bangali style recipe of sharsho wale bhindi. Which was accidentally created by me. I was cooking fish and masala bhindi fry  together like each and every housewives does. And the mustard paste was for the fish, but what happened I don't know I poured the mustard paste in fried bhindi. That's how my sharsho bhindi was created. And believe me it was delicious.


:Ingredients:
  • Medium size bhindi or lady finger - 500 gems.
  • Yellow mustard paste - 3 tbsp.
  • 1 large tomato - chopped.
  • 1 inch ginger - Finley chopped.
  • 1 green chilli - finely chopped.
  • Salt to taste.
  •  Coriender powder - 1/2 tbsp.
  • Turmeric powder- 1/2 tsp.
  • Red chilli powder according to taste.
  • Garam masala powder - 1/3 tsp. 
  • Fenugreek seeds- a pinch .C
  • seeds - 1/2 tsp.
  • Mustard oil -  3 tbsp.
:Method:

Wash the lady fingers nicely. Cut the top and the end and make slit in the between as shown in the image.


Heat a pan with 2 tbsp of mustard oil, when the oil is smokey hot turn off the flames, let it cool a bit add a pinch of fenugreek seeds (methi Dana). When the seeds are slightly brown, turn on the flame and then add 1/2 tsp jeera for temparing. Now add the bhindi or lady fingers and fry them on medium flame, untill brown spots with a pinch of salt. After frying take out the bhindi in a plate and keep it aside. 

Now let's prepare the masala or gravy. Add 1 tbsp of mustard oil when the oil is hot add the chopped  ginger, tomatoes and green chilli and fry them for one minute. After one minute add the spices one by one. Salt to taste, 1/2 tsp turmeric powder, 1/2 tbsp of coriender powder and red chilli powder according to taste your taste. Mix well  and fry the masala for two minute on low flame and cover the pan and let the tomatoes became soft and mushy. After two minutes smash the tomatoes and fry. When the masala releases oil that means the masala is ready. Now it's time add the mustard paste.( Tips: make sure do not fry the mustard paste like the masala, otherwise it will give you a bitter taste.) Ad some water to the masala mix well and now add 3 tbsp of mustard paste with the water in low flame. Add one glass or less water. Add a pinch of sugar and add the fried bhindi. Cover the pan and let it boil for 5 minutes. After 5 minutes uncover the pan and boil for another 5 minutes or until the bhindi is soft. After 5 minutes sprinkle a pinch of garam masala and 1/2 tsp of raw mustard oil on top and mix well and cover. After it cools down the gravy will become thicker, so keep the according to it. Serve it hot with rice or roti whatever you like



: Benifits of lady fingers:

Bhindi or lady fingers or okra is Rich in vitamin A,B vitamin (B1, B2, B6) and vitamin C. And traces of zinc and calcium perfect vegetable to eat during pregnancy. It also contains folic acid and fiber.

Eat healthy and stay healthy 🤗

With love sumana🤗


Comments

Post a Comment

Popular posts from this blog

Oats and besan chilla, very appropriate weight loss breakfast

-
Image
Very healthy quick breakfast. Oats and besan chilla... No doubt that  besan(chick pea flour) and oats are the best healthy  options for breakfast.  Believe me I had this for 6 months in breakfast and I lost 14 kg.   Key thing for loosing weight  is healthy diet, drink lots of water and workout or walk 10,000 steps daily is enough to stay fit...  Please check out the benifits of oats and besan at the end of the recipe... The recipe ... 3 tbsp of besan or chick pea flour, 3 tbsp of rolled oats, add salt to taste, one third tsp of turmeric powder, red chilli powder according to taste, black pepper crushed now gradually add water and mix it and form a semi thick batter cover it and leave it for 5 minutes let the oats soak in the batter. After 5 minutes the batter will become thicker now add some water  and bring it to a pouring consistency, and add two tsp of curd or dahi or yogurt. Now add one small chopped onion, one green chili and mix well... Now heat a tawa apply ghee(tips: don't
Read more

Bangali recipe besan pakode sharsho wale , very easy and simple recipe,

-
Image
Beson borar jhal... Enjoying this since my childhood...   In a bowl, take 6 tbsp of besan( yes in bangali we call beson😁), salt according to taste, red chilli powder according to taste, turmeric powder less than half tsp, roasted jeera powder one pinch. Now gradually add water and make a smooth batter, the batter should be semi thick keep it aside  Take a kadai or wok, pour mustard oil( bangali cooking is all about mustard oil, I just love the flavor of mustard oil ). Now add less than half tsp of baking or a pinch in the batter and mix well. Now one by one deep fry all the pakodas.  Now on the same kadai take out the extra oil and in the remaining oil in the kadai we will make the gravy.  For gravy preparation we need one large and one small tomato, one green chili turn them into a smooth paste.  Now on the hot oil in the kadai will add one third tsp of methi seeds(fenugreek seeds), after it turns light brown add half tsp jeera and add the tomato and green chilli paste into the kadai
Read more

Kurkuri bhindi/ crispy okra .

-
Image
Kurkuri bhindi/ crispy okra fry... Ingredients For making kurkuri bhindi or crispy okra we need 500 gems of bhindi or okra. 1/2 tsp spoon turmeric powder, 1/2 tsp dried mango powder, three tbsp of besan or chickpea flour, salt to taste, spicy red chilli powder according to taste,one tbsp of rice flour, 1/4 TSP of Black pepper Powder. And oil for deep frying. Method The most important thing for making perfect crispy bhindi is to avoid moisture. Any kind of moisture can make you bhindi or okra soft it will not remain crispy. Now wash the bhindi or okra nicely and dry them properly with a kitchen towel, so that no moisture left. Now cut the head and bottom, and then cut the bhindi length wise and remove the seeds. As shown in the image. And let them air dry for 5 minutes. Now put them in a bowl, add salt according to taste, turmeric powder, kashmiri red chilli, spicy red chilli, dried mango powder, black pepper Powder, besan or chickpea flour and rice flour (donot add any water or oil).
Read more