Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Dahi Wali Bhindi
Ingredients:
500gms Bhindi(Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Zeera (Cumin Seeds)
4 Red Chillies, whole
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(turmeric powder)
3/4 cup Dahi(yoghurt), whisked
Salt to taste
1/2 Cocunut, grated
1/2 Kaaju (cashewnuts)
10-15 Kari patta(curry leaves)
Method:
Grind togeather, cocunut and kaaju to a paste.
Put aside until further use.
Remove the base and tip of each bhindi and cut into halves.
Heat oil in a kadhai and fry Bhindi for about 5 minutes.
Drain excess oil and put aside.
Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden.
Add urad daal, sarson, zeera and kari patta, fry for a minute.
Mix in tomatoes, chilli powder, haldi, cocunut paste and salt.
Bhuno well untill oil seperates.
To the dahi, add 1 cup of water and mix into the masala.
Bring to a boil stirring continuously.
Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes.
Serve hot, accompanied by Chappaties/pulao.
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