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BHINDI ANARDANA
Stir fried bhindi cooked with pomegranate seeds.
Preparation Time : 20 minutes
Cooking Time : 6-8 minutes
Servings : 4
INGREDIENTS
Ladyfingers (bhindi)
400 grams
Pomegranate seeds (anardana)
2 tablespoons
Red chilli powder
1 teaspoon
Coriander powder
1 tablespoon
Turmeric powder
1/2 teaspoon
Garam masala powder
1/2 teaspoon
Salt
to taste
Oil
1/2 cup
Onions, sliced thinly
2 medium
Lemon juice
1 tablespoon
METHOD
Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket. Mix red chilli powder, coriander powder, turmeric powder, garam masala powder and salt with four tablespoons of oil to make a thick paste. Stuff the lady's fingers liberally with this masala paste. Heat the remaining oil in a pan and sauté onions for two to three minutes or until translucent. Gently slide in the stuffed ladyfingers and pomegranate seeds and cook on medium heat for five minutes turning them occasionally. Sprinkle lemon juice and serve hot.