This recipe is native to the Mughlai cuisine. The recipe tweaks the authentic 'Mirch ka Salan' and uses lady fingers instead. Crispy fried bhindi dipped in a zingy yogurt based gravy with a melange of spices.
- 3 onions
- 10-15 Bhindi
- 5 tsp ginger-garlic paste
- 1 cup yogurt
- 1 tsp yellow chilli powder
- 1/2 tsp coriander seed powder
- A pinch of turmeric
- 1 tsp cumin powder
- 1/2 tsp cardamom powder
- A pinch of mace powder (javitri)
- 1/2 tsp black cardamom powder
- 1/4 tsp saunf powder
- 1/2 cup water
- 1.Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color.
- 2.Strain the water to blend it into a fine paste by adding a little bit of water.
- 3.Keep the glossy onion paste aside.
- 4.Heat the oil in a pan. (enough to fry the bhindis)
- 5.While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep.
- 6.Add the bhindi pieces in the heated oil.
- 7.After the pieces are fried and crispy, separate them from the oil.
- 8.In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste.
- 9.While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.
- 10.For the yogurt paste, add a teaspoon of yellow chilli powder, a teaspoon and half of coriander seed powder, a little bit of turmeric and a full teaspoon of cumin powder.
- 11.Whisk the yogurt with all the spices and add it to the paste.
- 12.Be cautious with adding salt as the onions were earlier boiled in salt water.
- 13.Mix the paste thoroughly.
- 14.After the paste is roasted, add one cup of water.
- 15.Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.
- 16.Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat.
- 17.Serve hot with most rice dishes.