Friday, July 8, 2011

Bhindi Pepper Fry

While doing Bhindi fry in the same style, I tried using pepper powder instead of chilli powder and turned awesome . Sure for a change from the normal poriyals :). It tastes good and tangy with the fresh pepper and mango powder or lemon juice added.


Ladys finger : 1/2 Kg cleaned and cut diagonally in small peices
Mustard seeds: 1/4 teaspoon
Slit Urad Dhal: 1 teaspoon
Fresh crushed Pepper powder : 1 teaspoon
Garlic: 5 pieces thinly sliced
Onion : One thinly sliced
Yogurt : 1 tablespoon
Dry Mango Powder  : 1/4 teaspoon (Optional or use a few drops of lime juice instead of mango powder)
Salt to taste
A few curry leaves
Oil as required.


1. Heat 3 tablespoons of oil in a non stick kadai and when hot add mustard seeds and then add urad dhall and once light brown add the onions, sliced garlic  and fry for one minute adding curry leaves and then add the ladys finger and yogurt and fry well for 10 minutes in very slow fire, dont close the lid .
2. when the ladies finger is fried well add enough salt , dont make it too dark add the  freshly crushed pepper powder and 1/4 spoon mango powder or a few drops of lemon juice and give a toss and remove from fire.

Serve hot as a accompaniment with any curry and white rice or hot chappatis and pulkas.

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