-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients: |
|
| Ladyfinger (Bhindi) | ½ kg |
| Onions (Pyaz) chopped | ½ cup |
| Coriander leaves (Hara Dhaniya), chopped | 2 table spoon |
| Skim yogurt (Dahi) | ¼ cup |
| Extra virgin olive oil | 2 tea spoon |
Spices |
|
| Red Chilli Powder (Lal Mirch) | 1 tea spoon |
| Salt (Namak) | to taste |
| Hot spices (Garam Masala) | ¼ tea spoon |
| Ginger (Adrakh) | 1 tea spoon paste |
| Turmeric Powder (Haldi) | ¼ tea spoon |
| Cumin (Jeera) | ¼ tea spoon |
Instructions
- Wash ladyfinger and slit them from middle or may cut into pieces.
- Take half of the onions and grind them with ginger, cumin, red chilli, turmeric and hot spices. Add this mixture to yogurt and keep aside.
- Heat 2 tea spoons of oil in a non-stick pan. When oil becomes hot add the remaining chopped onions.
- Cook it on medium heat till onions turn light brown.
- Add yogurt paste and cook it for 5-7 minutes or till oil gets separated.
- Add lady finger, salt mix well and cook it on low flame. (if required add little water at this stage).
- Once vegetable is cooked, put off the flame and garnish it with chopped coriander leaves.
- Serve Low calorie Bhindi with roti.
- Recipe Type : Low calorie, Low calorie curries
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