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tadkevaali Dahi Bhindi
Ingredients:
• 2 tbsp mustard oil
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 kg ladyfinger (washed, patted dry, and cut the head and tail)
• 1 tbsp Kashmiri red chilli powder
• 2 tbsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• 3 chopped tomatoes
• 1 cup whisked curd
• 1 tbsp mustard oil (for curd mixture)
• 1 tbsp Kashmiri red chilli powder (for curd mixture)
• 1 tbsp coriander powder (for curd mixture)
• 1/2 tsp turmeric powder (for curd mixture)
• 2 tbsp Besan (gram flour)
• 1 tbsp kasuri methi
• 1/2 cup water
• 1 tsp jaggery
For the Tadka:
• 2 tbsp ghee
• 1 tsp coriander seeds
• 2 tbsp raisins and cashews
• 1 tsp red chilli powder
• 1 tsp kasuri methi
Instructions:
1. Cook the Ladyfinger:
• Heat 2 tbsp mustard oil in a pan.
• Add 1 tbsp cumin seeds, 1 tbsp fennel seeds, and 1 tbsp coriander seeds.
• Add 1 kg ladyfinger and sauté for 5-6 minutes.
2. Add Spices:
• Add 1 tbsp Kashmiri red chilli powder, 2 tbsp coriander powder, 1/2 tsp turmeric powder, and salt to taste.
• Mix well.
3. Cook with Tomatoes:
• Once the ladyfinger is 60% cooked, add 3 chopped tomatoes.
• Cover and cook until done.
4. Prepare Curd Mixture:
• In a bowl, mix 1 cup whisked curd, 1 tbsp mustard oil, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder, 2 tbsp Besan, and salt to taste.
• Mix well, ensuring no lumps are formed.
5. Combine Ladyfinger and Curd Mixture:
• Check the ladyfinger; once cooked, add the curd mixture to it along with 1 tbsp kasuri methi.
• Ensure the flame is low and mix well.
• Add 1/2 cup water and 1 tsp jaggery.
• Cook for 4-5 minutes.
6. Prepare Tadka:
• In a small pan, heat 2 tbsp ghee.
• Add 1 tsp coriander seeds, 2 tbsp raisins and cashews, 1 tsp red chilli powder, and 1 tsp kasuri methi.
• Pour the tadka over the bhindi mixture, mix, and serve hot.