Bhindi Ki Karhi
|Bhindi||250 Gram (Ladyfinger)|
|Cumin seed||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Red chili powder||1 Teaspoon|
|Beaten curd||250 Gram|
|Aniseed||1 Teaspoon (Freshly Roasted And Ground)|
|Coriander powder||1⁄2 Teaspoon|
1 Remove the head and tail of each Bhindi .
2 Rub with a wet cloth to clean it.
3 Slit lengthwise from the center.
4 In a bowl, combine all the spices.
5 Add a little water to make a thick paste.
6 Fill each bhindi using this paste.
7 In a thick bottom pan, put enough ghee and heat.
8 Add in the bhindis and fry lightly.
9 Cook, covered for some time.
10 When cooked, transfer to a plate.
11 In a bowl, beat the curd vigorously.
12 In a pan, heat some water and bring it to boiling point.
13 Add the beaten curd to it, stirring with a spatula.
14 You may add some besan (gramflour) if you like.
15 When the water and curd solution begins to boil vigorously, lower the heat and allow to simmer.
16 Add in the prepared bhindis.
17 Cook until the bhindis are tender.
18 In a shallow pan, lightly roast asafoetida and cumin seeds, in liberal quantity of ghee.
19 Add to the bhindis.
20 Season with Salt and Chillies
21 Serve it hot with Rice or Chapatis.