Lady finger in mustard sauce

Name: Lady finger in mustard sauce
Total time: 1200 s
Yield: 3 servings
Cuisine: American
Ingredients: 250 g lady finger; 10 gms mustard seeds; 1/2 tsp turmeric powder; 1/2 tsp garam masala powder; 3 green chillies paste; 1 medium size chopped onion; 1/2 medium size chopped onion for frying; 1 medium size tomato puree; Water as required; Salt as per taste; 2 tsp sugar; 1/2 tsp Ginger paste; 1/2 tsp Garlic paste; 3 tsp oil for frying

Neelu B. @cook_14661758

Kolkata

#greenveg
#post 2
Traditionally a Bengali and an Assamese dish which sarso (mustard) seeds is made with fish.so it also tastes delicious with bhindi or ladyfinger too.best to serve with rice and dal.

Neelu B. @cook_14661758

Kolkata

#greenveg
#post 2
Traditionally a Bengali and an Assamese dish which sarso (mustard) seeds is made with fish.so it also tastes delicious with bhindi or ladyfinger too.best to serve with rice and dal.

Saved

Ingredients

20min

3 servings

250 glady finger
10 gmsmustard seeds
1/2 tspturmeric powder
1/2 tspgaram masala powder
3green chillies paste
1medium size chopped onion
1/2medium size chopped onion for frying
1medium size tomato puree
Water as required
Salt as per taste
2 tspsugar
1/2 tspGinger paste
1/2 tspGarlic paste
3 tspoil for frying

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Steps

20min

1

Wash the bhindi(lady finger) with water properly. Drain the water and wipe with kitchen towel. Keep aside. Soak the mustard seeds for 15 min and keep aside.
2

Heat oil in a pan. Add the washed bhindi and cook till its soft. Take out and keep aside.
3

Meanwhile, grind the soaked mustard seeds to a fine paste,along with green chillies. In a pan,fry the finely chopped onions, saute till it turns Brown. Then add the mustard seed paste, green chillies paste, turmeric powder, and stir for sometime. Till its get well mixed up.
4

Next,add the tomato puree,add the garam masala powder,ginger,and garlic paste,sugar,salt,and cook for 10 min on a medium flame. Covering the lid.
5

After 10 min.add the fried bhindi in a mustard sauce gravy. Cook for 5 mins.
6

Switch off the flame and serve it with rice and dal. Garnish with lightly fried onion.