Bhindi Karhi

Ingredients for Bhindi Karhi:

Ladyfingers,cut into 1/2 inch pieces     ½ kg

yogurt 2 cups

Gram flour 4 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 teaspoon

Oil 3 tablespoons

Mustard seeds 3/4 teaspoon

Fenugreek seeds 1/2 teaspoon

Ginger,cut into juliennes        1 inch piece

Green chillies,chopped 2

Fresh coriander leaves,chopped 2 tablespoons

Method:

Whisk together the yogurt, besan, salt, turmeric powder, chilli powder and till smooth. 

Add four cups of water and whisk again. 

Heat two tablespoons of oil in a non stick pan; add the bhindi and sauté till lightly browned. 

Heat the remaining oil in a non stick kadai, add mustard seeds and fenugreek seeds. When they begin to splutter, add the ginger and green chillies and sauté for half a minute. 

Add the yogurt mixture and bring to a boil. 

Lower the heat and cook, stirring continuously, till quite thick. 

Add the fried bhindi and fresh coriander and simmer for two or three minutes.

Serve hot.

Bhindi Karhi by Zarnak Sidhwa