Wednesday, December 12, 2012,3:08 AM
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PrintBHINDI DOPIAZA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a deep frying pan and fry the onions along with the onion seeds, curry leaves and dried red chillies.
- When the onions are golden brown add the sliced tomato, ginger root, chilli powder, garlic and salt. Turn the heat to low and add in the okra pieces. Stir-fry for atleast 5 minutes, take care not to mash them up as they soften.
- Garnish with the fresh coriander and green chillies, and serve hot with chapati.
INGREDIENTS
- 5 tablespoons peanut oil
- 500 grams onions, peeled and sliced
- ½ teaspoon onion seeds
- 4 curry leaves
- 4 dried red chillies
- 1 medium tomato, sliced
- ½ teaspoon ginger root, diced and crushed
- ½ teaspoon chilli powder
- ½ teaspoon crushed garlic
- 1 teaspoon salt
- 250 grams okra, washed and cut into 2.5cm pieces
- 2 tablespoons chopped fresh coriander
- 3 green chillies (finely chopped and deseeded if desired)
7 comments for “Bhindi Dopiaza”
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