Sunday, May 27, 2012

Ladyfinger Potato / Bhindi Aaloo

Time 30 min
Lady finger / Bhindi 2 cups ( Cleaned with dampened cloth and cut into 1 to 1.5 inch size)
Potato / aloo (2 medium size peeled and cut into cubes)
Ginger Garlic paste 1/2 tsp
Green chilies 3-4 cut into pieces
Dhana Jeera powder 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Turmeric powder 1/4 tsp
Oil for frying ladyfinger and potato
Salt to taste
Coriander 1tbsp

Deep fry bhindi and potato into the kadai till ladyfinger to become crispy and potato turns brown. Keep it aside.
Take 1 tbsp oil from kadai into pan, add mustard, cumin seeds. After it pops out keep low flame. Add green chilies, turmeric powder, dhana jeera powder, salt, coriander. Mix well. Then add fried bhindi and aloo, mix well. Keep on low flame without covering lid. Stir continuously so that it do not get burn.

U can sprinkle 2 -3 drops of lemon juice, at the end. It tastes better.

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