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Bhindi Sambhariya

Tender ladies fingers stuffed with besan and other spices make this traditional Gujarati dish a favorite.

tools required

Pan

preparation method

In a pan, combine the gram flour, turmeric powder, chilli powder, coriander-cumin seed powder and salt and cook over a medium flame till it is golden brown, stirring occasionally. Remove, cool and add the sugar and coriander.

Trim the ends of the bhindi and slit them lengthwise.

Fill these slits with the roasted gram flour mixture and cut each bhindi into 25 mm. (1") long pieces.

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

Add the stuffed bhindi pieces and salt and cook, uncovered, over a medium flame for 10 to 15 minutes till they are done.

Serve hot.

Serving Suggestions

    serve it hot with chapatti.

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