Bharwa Masala Bhindi with Vegetable Raita - Dalgona Style

Name: Bharwa Masala Bhindi with Vegetable Raita - Dalgona Style
Total time: 3600 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: For Bharwa Bhindi-; 250 gms Lady Finger/ bhindi; 1-2 spoon salt; 1-2 spoon red chilli powder(degi); 2-3 spoons dhaniya powder; 1-2 spoon amchur powder; pinch hing; 1 spoon sauf powder; 1/2 tsp garam masala; 1 tsp haldi(optional); 2 tbsp mustard oil; 1-2 green chillies chopped; 1-2 medium onions(optional); For Vegetable Raita-; 250 gms curd; 1 tsp rock salt; to taste salt; pinch hing; 1 tsp roasted jira powder; 1 tsp dry pudina powder; 1 onion chopped; 1 tomato chopped; 1/2 cucumber chopped; as required few coriander leaves; 1 tsp black pepper powder(optional)

Madhavi Rastogi @cook_19821495

Delhi

Traditional lip-smacking and spicy bharwa masala bhindi with vegetable raita. Served in Dalgona Style!!
#goldenapron3
#week15
#bhindi
#raita #dalgona

Madhavi Rastogi @cook_19821495

Delhi

Traditional lip-smacking and spicy bharwa masala bhindi with vegetable raita. Served in Dalgona Style!!
#goldenapron3
#week15
#bhindi
#raita #dalgona

Saved

Ingredients

1 hour

2-3 servings

ForBharwa Bhindi-
250 gmsLady Finger/ bhindi
1-2 spoonsalt
1-2 spoonred chilli powder(degi)
2-3 spoonsdhaniya powder
1-2 spoonamchur powder
pinchhing
1 spoonsauf powder
1/2 tspgaram masala
1 tsphaldi(optional)
2 tbspmustard oil
1-2green chillies chopped
1-2medium onions(optional)
ForVegetable Raita-
250 gmscurd
1 tsprock salt
to tastesalt
pinchhing
1 tsproasted jira powder
1 tspdry pudina powder
1onion chopped
1tomato chopped
1/2cucumber chopped
as requiredfew coriander leaves
1 tspblack pepper powder(optional)

Saved

Steps

1 hour

1

Wash the ladyfingers properly and keep it in a strainer to remove the excess water. keep it in the strainer for about 30 minutes. This will help in frying bhindi better.
2

Now prepare the masala. Mix all the spices together in a bowl. The funda here is to mix all the spices in almost equal quantity. If you are using Kashmiri red chilli powder, then 1- 1/2 tsp is enough. You can add degi red chilli powder around 2 tsp. make the masala according to your quantity of bhindi.
3

Now once masala is ready, remove the upper portion of bhindi and slit the bhindi in between. Do the same process with all other bhindis.
4

Now take the slitted bhindi and with help of your hands, fill the masala inside the bhindi and remove the excess masala in the bowl. please see the picture below for reference. while adding masala, press the bhindi a bit so that masala is intact in it.
5

Now take Kadai preferably iron kadai. heat the kadai and add 2 tbsp of mustard oil. Bhindi tastes best cooked in mustard oil. When oil is hot add a pinch of hing. Now here you can add chopped green chillies and 2 full medium onions. This is optional. I have not added onion here. Now add the masala filled bhindis into the kadai. If a little bit of masala is left int he bowl, you can add it in kadai.
6

Now let bhindi cook on medium heat and stir it in between. Once bhindi turns blackish in colour, turn off thr heat and check the texture.
7

For Vegetable Raita :- Take 250 gms curd in a bowl. Add pinch of hing, roasted jira powder, dry pudina powder, salt to taste, rock salt,chopped onion, chopped tomato, chopped cucumber, few coriander leaves, black pepper powder(optional). Mix it well with the helo of whisk or madani. Now add some water and adjust the thickness accordingly.
8

Serve bharwa bhindi with vegetable raita and hot chapati!! I have served it here as Dalgona Style.