Bhindi pieces cooked in onion tomato dry masala with tangy achari flavours. A must try recipe !ACHARI BHINDIIngredients16-20 ladyfingers (bhindi), cut into pieces 5 tablespoons oil ½ teaspoon mustard seeds1 teaspoon fennel seeds (saunf) ½ teaspoon onion seeds (kalonji) 1 medium onion, finely chopped2 teaspoons ginger-garlic paste½ cup fresh tomato puree¼ teaspoon turmeric powder1 teaspoon red chilli powderSalt to taste1 tablespoon chopped fresh coriander leaves Method1. Heat 3 tablespoons oil in a non-stick pan. Add ladyfinger pieces and sauté well. Remove from pan and set aside. 2. Heat remaining oil in the same pan. Add mustard seeds and sauté till seeds splutter. 3. Add fennel seeds, onion seeds and onion, mix and sauté till onions turn translucent. 4. Add ginger-garlic paste and mix. Add tomato puree and mix well. Add turmeric powder, chilli powder and salt, mix well and cook for 2 minutes. 5. Add some water and stir. Add sautéed ladyfinger pieces, mix well and cook for a minute. 6. Add coriander leaves and mix well. 7. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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