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Dec 26, 2012

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Easy

Ever wondered what you need to do to ensure that the Bhindi (Ladyfinger) is not sticky? Here is your simple and quick solution.

INGREDIENTS

    Bhindi (ladyfinger)
    1/2 tsp mustard seeds (rai)
    1/4 tsp asafoetida (hing)
    salt according to taste
    1 tsp red chilli powder
    1/2 tsp turmeric powder (haldi)
    3-4 kokam
    2-3 tsp oil
    coriander for garnish

DIRECTIONS

  • Add 2-3 tsp oil
  • Once oil is heated add 1/2 tsp rai
  • 1/4tsp hing
  • 1/2 tsp haldi
  • 1 tsp red chilli powder
  • some coriander for garnish
  •  Add the bhindi (ladyfinger)
  •  TIP: Add 2-3 kokum to ensure that the bhindi does not become sticky. You can also add some lime juice instead of the kokam
  •  Add salt to taste
  •  Mix well for 15 minutes on a medium to high flame
  •  Add coriander for garnish
  •  TIP: Do not cover the cooking vessel with a lid. If water drops on the bhindi during the cooking process, it becomes sticky
  • TIP: Cut the bhindi into long pieces to ensure that it doesn’t become sticky once cooked

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