Dahiwali bhindi

1. 1

   MIX all the masala ingredients in a bowl and stuff the slit bhindi with this mixture.

2. 2

   Heat oil in a kadai, add the onions and saute over low heat until translucent and glossy.

3. 3

   Then add the chilli powder and turmeric powder mixed in a little water.

4. 4

   Stir-fry until the water evaporates.

5. 5

   Add the stuffed bhindi (do not stir with a ladle at this point).

6. 6

   Cover and cook over medium heat for about 10 minutes.

7. 7

   Remove the kadai from the fire and stir in the yoghurt and salt.

8. 8

   Return the kadai to the fire and cook for four to five minutes.

9. 9

   Remove and check if the bhindi is cooked.

10. 10

    Garnish with juliennes of ginger and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.