BENGAN & BHINDI WITH DAHI

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INGREDIENTS
  • 100 GRAMS SLICED EGGPLANT(BENGAN)
  • 100 GRAMS ROUGHLY CHOPPED LADIES FINGURE (BHINDI)
  • 200 GRAMS CURD
  • 10 CRUSHED CLOVES OF GARLIC
  • 1/2 T/S FENNEL
  • 1/4 T/S FENUGREEK
  • 1/2 T/S MUSTARD
  • 5 DRY RED CHILI
  • 1/2 T/S ASAFOETIDA
  • 1 T/S SUGAR (OPTIONAL)
  • SALT TO TASTE
  • 2 T/S CORIANDER
  • OIL AS PER REQUIRED

METHOD
  • HEAT A KADHAI. ADD OIL & NOW ADD EGGPLANT AND SHALLOW FRY IT.THEN ADD BHINDI OR LADIES FINGURE AND ALSO SHALLOW FRY IT. REMOVE BHINDI & BENGAN FROM KADHAI.
  • TAKE A BOWL. PUT THE CURD IN IT NOW ADD SALT AND ALSO SUGAR FOR BALANCE THE FLAVOR. MIX IT WELL
FOR TEMPERING:-

  • HEAT A SMALL TADKA PAN. ADD OIL. NOW ADD FENNEL & FENUGREEK,MUSTARD,GARLIC AND ASAFOETIDA AND DRY RED CHILI. STIR IT WELL.
  • MIX THE TADKA IN TO CURD AND ALSO ADD CORIANDER & PUT THE ALL BENGAN AND BHINDI IN TO CURD.
  • MIX IT WELL.


##LET'S SEE THIS RECIPE STEP BY STEP##

STEP 1:-
HEAT A KADHAI. ADD OIL AND EGGPLANT(BENGAN). SHALLOW FRY IN IT.

STEP 2:-
NOW ADD BHINDI (LADIES FINGURE) IN IT. AND AGAIN SHALLOW FRY IT.

STEP 3:-
TAKE A BOWL.ADD CURD NOW ADD SALT & SUGAR IN IT. MIX IT WELL.

STEP 4:-
HEAT A SMALL TADKA PAN. ADD OIL. NOW ADD FENNEL & FENUGREEK, MUSTARD, GARLIC AND ASAFOETIDA AND DRY RED CHILI. STIR IT WELL.










STEP 5:-
ADD ALL TADKA IN TO CURD AND ALSO ADD CORIANDER.

STEP 6:-
ADD ALL SHALLOW FRIED BENGAN & BHINDI IN TO CURD. MIX IT WELL

####@@@SERVE WITH HOT STEAMED RICE AND HOT DAL@@@####

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