KURKURI DAHIWALI BHINDI - Agar soch ki Bhindi se aur kya different ban , then try this :)*********************** Knives I use - https://amzn.to/41Z6eUgRB Store - https://www.amazon.in/shop/chefranveerKitchen Appliances - https://bit.ly/KitchenAppliancesIUse*********************** : https://bit.ly/SabjiRecipesbyRB***********************KURKURI DAHI BHINDIPreparation time 10-15 minutesCooking time 20-25 minutesServe 2IngredientsFor Blanching SpinachWater as required, Salt to taste, 1 large bunch Spinach, roughly chopped, Ice Water, For Paste8-10 no. Garlic cloves, 2 no. Green chillies, For Cooking Spinach1 tbsp Ghee, Prepared Garlic Green Chilli paste, 1 cup Dill leaves, chopped, 1 tbsp Gram flour, Salt to taste, Prepared Spinach Puree, cup Water, tsp Black peppercorns, crushed, A pinch of Sugar, Salt to taste, 2 tsp Ghee, For Coating Lady Finger 1 cup Gram flour, cup Rice flour, Salt to taste, 1 tsp Degi red chilli powder, tsp Asafoetida, 300 gm Lady finger, cut into half, For Curd Mixture1 cups Curd, beaten, Salt to taste, A pinch of Sugar, 1 tsp Black peppercorns, crushed, Prepared Tadka, For Tadka2 tbsp Oil, 4-5 no. dry Kashmiri red chillies, tsp Asafoetida, 1-2 sprig Curry leaves, tsp small Mustard seeds, tsp Cumin seeds, For Batter cup Gram flour, Salt to taste, A pinch of Asafoetida, tsp Degi red chili powder, cup Water, 10-12 no. Lady finger, cut into half, Other IngredientsOil for frying, For Assembling Prepared Spinach Puree, Kurkuri Bhindi, Prepared Curd, For GarnishPomegranate pearls, Fried dry red chillies, Fried Curry leaves, Lemon wedge, Coriander sprig, ProcessFor Blanching SpinachIn a sauce pot, add water, salt to taste and let it boil the water on high flames for 2-3 minutes.Add spinach and simmer for a minute.Strain and transfer the spinach in the ice water to prevent the discoloration. Leave it aside for 2-3 minutes.Transfer the spinach in the mixer grinder jar and grind it to a smooth paste.Keep it aside for further use.For PasteIn a Mortar pestle, add garlic, green chillies and grind it coarsely.Keep it aside for further use.For Cooking SpinachIn a sauce pot or kadai, add ghee, prepared garlic green chili paste and saute well.Add dill leaves and saute it for 2-3 minutes on medium flames.Add gram flour, salt to taste and cook it well, add prepared spinach puree and saute it well.Add water and simmer it well on low flames.Add black peppercorns, a pinch of sugar, salt to taste, ghee and mix it well.Keep it aside for further use.For Coating Lady FingerIn a bowl, add gram flour, rice flour, salt to taste, degi red chili powder, asafoetida and mix it well.Add lady fingers, coat it well and leave it aside for 5-6 minutes.Drop one by one lady finger into hot oil and fry them until they get the nice crispy texture on it.Remove it on absorbent paper and keep it aside for further use.For Curd MixtureIn a bowl, add curd, salt to taste, a pinch of sugar, black peppercorns and mix it well.Pour the prepared tadka and mix well.Keep it aside for further use.For TadkaIn a small pan, add oil, once it's hot, add dry red chillies, asafoetida, curry leaves, mustard seeds, cumin seeds and let it splutter for 30 seconds on medium flames.Keep it aside for further use.For BatterIn a bowl, add gram flour, salt to taste, a pinch asafoetida, degi red chili powder, water and mix everything well.Add lady fingers and coat well and drop into hot oil and fry them until they get the nice crispy texture on it.Remove it on absorbent paper and keep it aside for further use.For AssemblingIn a serving dish or bowl, add spinach puree, add fried bhindi and add prepared tadka curd.Garnish it with pomegranate pearls, fried dry red chillies, fried curry leaves, lemon wedge and coriander sprig.Serve hot.*********************** Follow Ranveer Brar here too: https://www.ranveerbrar.com https://www.facebook.com/RanveerBrar/ https://www.instagram.com/ranveer.brar/ https://twitter.com/ranveerbrar#bhindirecipe #dahiwalibhindi #kurkuribhindi #bhindimasala #ranveerbrar #palakpaneer #palakgravy
