Bhindi Do Pyaza Dahiwali Bhindi bonus recipe Chef Ranveer Brar

BHINDI DO PYAZA & DAHIWALI BHINDI - Bonanza for all Bhindi lovers, not one but 2 recipes :)

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:
Kurkuri Bhindi - https://youtu.be/rq5LlbpMKWs
Aloo do Pyaza - https://youtu.be/hcGrv_KX7qA
Chicken do Pyaza - https://youtu.be/b0FiPELsruE

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For more fantastic recipes, check out the Ranveer Brar App
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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BHINDI DO PYAZA & DAHIWALI BHINDI
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2

Ingredients
For Marination
800 gms Lady fingers,
Salt to taste,
1 tsp Degi red chili powder,
2 tsp Oil,

For Frying
2 tbsp Mustard oil,
2 tbsp Oil,
Marinated Bhindi,

For Tempering
Remaining excess oil,
1 tbsp Oil,
1 tsp Mustard oil,
tsp Cumin seeds,
tsp Fennel seeds,
tsp Fenugreek seeds,
tsp Asafoetida,
1 inch Ginger (peeled & chopped)
3 no. Green chilies (less spicy & diced)
2 medium Onions, sliced,
tbsp Ginger Garlic paste,
2 heaped tbsp Curd, beaten,
tsp Turmeric powder,
1 tsp Degi red chili powder,
1 tsp Coriander powder,
Salt to taste,
tsp Sugar,
1 medium semi-ripe Mango (peeled & julienned)
2 medium Tomato, sliced,
Fried bhindi,
cup Spring onion, roughly chopped,
2 tbsp Coriander leaves, chopped,

For Garnish
Coriander sprig,
semi-ripe Mango, sliced,

For Curd Mixture
cup Curd, beaten,
tsp Turmeric powder,
tsp Degi red chili powder,
tsp Coriander powder,
A pinch of asafoetida,
2 tsp Gram flour,
cup Water,
1 tbsp semi-ripe Mango pulp,
Salt to taste,

For Dahi Bhindi
2 tsp Oil,
tsp Fennel seeds,
tsp Cumin seeds,
tsp small Mustard seeds,
1 sprig Curry leaves,
tsp Asafoetida,
inch Ginger (peeled & chopped)
1 Green chili (less spicy & chopped)
Prepared Curd Mixture,
15-20 no. Fried Lady fingers,

For Garnish
Coriander sprig,
Chili oil,

Process
For Marination
In a bowl, add clean lady fingers, salt to taste, degi red chili powder, oil and toss it well.
Keep it aside for further use.

For Frying
In a deep shallow pan, add mustard oil, oil once it's hot, add the marinated lady fingers and shallow fry it for a minute on low flame or until par cooked.
Transfer it to a tray and keep aside for further use.

For Tempeing
In a kadai, add remaining excess oil, oil, mustard oil, once its hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter.
Add asafoetida, ginger, green chili, onion, ginger garlic paste, curd and mix it well.
Add turmeric powder, degi red chili powder, coriander powder and saute it for 2-4 minutes.
Add salt to taste, sugar, semi-ripe mango, tomatoes and toss it well.
Add fried lady fingers and give a good toss. Add spring onion and let it cook on medium flame for a few minutes.
Finish it with coriander leaves and transfer it to a serving dish.
Garnish it with coriander sprig and slice mango.
Serve hot with roti.

For Curd Mixture
In a bowl, add curd, turmeric powder, degi red chili powder, coriander powder, and a pinch of asafoetida, gram flour, water, semi-ripe mango pulp, salt to taste and mix well.
Keep it aside for further use.

For Dahi Bhindi
In a kadai, add oil, once it's hot, add fennel seeds, cumin seeds, and small mustard seeds, curry leaves and let it splutter.
Add asafoetida, ginger, green chili, prepared curd mixture and cook on medium flame for a while.
Add fried lady fingers and toss it well.
Transfer it to a serving dish and garnish it with coriander sprig, chili oil.
Serve hot with roti

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- http://bit.ly/RBAppiOS
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