Name: Shahi Lehsuni Bhindi recipe by Ramit Ghai at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Bhindi 500gm washed,chopped and deep fried in 1"size; Curd 1/2 katori plus 2 tablespoons; Onion 2 Medium sized sliced roughly, deep fried and peureed with ginger and garlic; Garlic 1 full peeled; Ginger 1-2 tukra; Green chillies chopped 2; Coriander leaves chopped 1tablespoon; Salt to taste; Red chillie powder 1/2teaspoon; Turmeric powder 1/2teaspoon; Garam masala powder 1/4teaspoon; Coriander powder 1/2teaspoon; Mustard seeds 1/4teaspoon; Cumin seeds 1/2teaspoon; Dry kashmiri red chillies 2-3; Oil for deep frying plus very little for making dish

Ingredients Serving: 4

Bhindi 500gm washed,chopped and deep fried in 1"size
Curd 1/2 katori plus 2 tablespoons
Onion 2 Medium sized sliced roughly, deep fried and peureed with ginger and garlic
Garlic 1 full peeled
Ginger 1-2 tukra
Green chillies chopped 2
Coriander leaves chopped 1tablespoon
Salt to taste
Red chillie powder 1/2teaspoon
Turmeric powder 1/2teaspoon
Garam masala powder 1/4teaspoon
Coriander powder 1/2teaspoon
Mustard seeds 1/4teaspoon
Cumin seeds 1/2teaspoon
Dry kashmiri red chillies 2-3
Oil for deep frying plus very little for making dish

Instructions

INGREDIENTS USED
PLACE A NON STICK PAN/KADAI , PUT OIL IN IT, ADD BHINDI
DEEP DRY NICELY
TAKE OUT IN A BOWL, USING THE SAME KADAI NOW DEEP FRY ONIONS
THIS WAY MAKE IT BROWNISH PINK
TAKE OUT ONIONS IN MIXER JAR, ADD 1 FULL GARLIC CLOVE AND 1-2 TUKRA OF GINGER, BLEND IT
NOW TAKE OUT THAT OIL IN ANOTHER BOWL LEAVING 2 TABLESPOONS IN IT
THIS WAY ONIONS, GINGER AND GARLIC WILL BE READY FOR THE USE
USING THE SAME KADAI ADD CUMIN, DRY RED KASHMIRI CHILLI AND MUSTARD SEEDS, ALL TOGETHER,MIX WELL
ADD GARAM MASALA, RED CHILLIE POWDER, TURMERIC POWDER AND CORIANDER POWDER TO IT
ADD CURD 1/2 KATORI THIS TIME (KEEP 2 TABLESPOONS FOR LATER USE)
ADD CHOPPED CORIANDER LEAVES AND CHOPPED GREEN CHILLIES
NOW ADD THE MAIN ONION GINGER/GARLIC PASTE MIXTURE, CURD AND THIS PASTE MUST GET PROPER MIXED
KEEP ON SIM FLAME SO THAT IT GETS COOKED AND MASALA GETS PINK, LITTLE OIL WILL COME OUT THIS TIME
THIS TIME A NICE AROMA WILL BE IN KITCHEN OF GARLIC AND SPICES, ADD FRIED BHINDI IN IT
MIX WELL NOW ADD THAT LEFTED 2 TABLESPOONS OF CURD TO IT
FINALLY AT LAST ADD SALT ACCORDING TO TASTE ( DO NOT ADD SALT IN STARTING)
THIS WAY THE DISH WILL LOOK LIKE AND OIL WILL COME OUT LEAVING THE SIDES OF PAN/KADAI, TOSS WELL
SPECIAL LEHSUNI BHINDI IS READY, TAKE OUT IN A SERVING DISH AND SERVE HOT

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