Ingredients
- 80 kg bhindi (okra), washed and cut into 1-inch pieces
250 gram dried pomegranate (anar Dana)
- 50 kg medium-sized onions, sliced
30 kg tomotos paste
1 kg garlic
1 kg ginger
- 8 litre oil (mustard or vegetable oil)
- Half large full size cumin seeds
2 large size spoon crusht chilli
- 1 spoon turmeric powder
- 1 spoon red chili powder (adjust to taste)
- 2 spoon coriander powder
- Salt to taste
10 kg yogurt
- Fresh coriander leaves for garnish (optional)
1. *Preparation:*
- Wash the bhindi thoroughly and dry it to avoid sliminess.
- Slice the onions and set aside.
2. *Cooking:*
- Heat oil in a pan over medium heat.
- Add sliced onions and sauté until they turn normal water less
add tomatos ,ginger ,garlic, dried pomegranate paste into onion .
Sprinkle turmeric powder, red chili powder, coriander powder, and salt, crushed chilli. Mix well,yogurt.
after fry bhindi
- Add the bhindi to the karahi and fry gently to mix with the onions.
- Sprinkle turmeric powder, red chili powder, coriander powder, and salt, crushed chilli. Mix well.
3. *Cooking Process:*
- Cover the pan and let the bhindi cook on low heat for about 10-15 minutes. Stir occasionally to prevent sticking.
- Cook until the bhindi is tender and slightly crispy.
4. *Final Touch:*
- Once done, taste and adjust seasoning if needed. Garnish with fresh coriander leaves if desired.
5. *Serving:*
- Serve hot with roti, paratha, or rice.
*Tips:*
- Avoid overcooking the bhindi to retain its texture.
- You can add tomatoes for a tangy flavor, if preferred.
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28 сен 2024
