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Sindhi Cuisines - Taste of community- Recipe Number - 5
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Bhindi Basar
Ingredients:
  • Bhindi(lady’s finger)1/4 kg
  • Onion 3
  • Green chillies 3
  • Ginger (1/2 inch knob)finely chopped
  • Tomato 1 large sized
  • Turmeric powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Garam masala powder 1/4 tsp
  • oil 1 tpsn
Method:
  • Wash and pat dry bhindi.Cut them in about 1 inch pieces(Note :Its good to slit the bhindi and then cut,to check out any presence of worms or spoilage inside)
  • Fry them till it durns slightly dark
  • Drain on tissue paper and then add little salt
  • Heat some oil in pan and add chopped onions,fry till it softens
  • Add chopped tomato, green chillies,ginger,dry masalas,and salt and stir fry till tomato is cooked properly
  • Add fried bhindis,mix well,add a spoon ful of water and let it simmer for about 3-4 min
  • Garnish with coriander,and serve with phulkas or steamed rice
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 5
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