Bhindi aloo

Name: Bhindi aloo
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gram ladyfinger; 2-3 Potatoes; 1 Teaspoon turmeric powder; To taste salt; 2 Teaspoon dhania( coriander) powder; 1 Teaspoon amchur (dry mango(powder; 2 Teaspoon red chilli powder; As needed Oil for deep frying

divya tekwani @cook_13767492

Gujarat

#Gopdenapron3
#week15

divya tekwani @cook_13767492

Gujarat

#Gopdenapron3
#week15

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Ingredients

4 servings

250 gramladyfinger
2-3Potatoes
1 Teaspoonturmeric powder
To tastesalt
2 Teaspoondhania( coriander) powder
1 Teaspoonamchur (dry mango(powder
2 Teaspoonred chilli powder
As neededOil for deep frying

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Steps

1

Peel, wash and thinly slice the potatoes, keep it water. As shown in the pic
2

Wash and clean dry the lady fingers and slit in the centre and keep aside.
3

Now heat oil for deep frying. Drain excess water and fry the potato fingers in 2batches. Not altogether. Flip and fry both the sides well. Drain excess oil and keep aside in A big pan.
4

Similarly deep fry the lady fingers also in 2-3 batches.
5

Drain excess oil from bhindi and keep them with fried potatoes. Now sprinkle all dry spices on the fried bhindi and potatoes. Put on flame on low and mix well gently.serve hot with roti