Traditional Indian Food Contest Entry III- Rasilie Aamchoori Bhindi Recipe!

The next Contestant
of Traditional Indian Food Contest is Ms. Megha Verma, Bangalore.

Let’s know about Megha in her own version.

Cooking never interested me when I was young. I always wanted to stay away as
much as possible from the kitchen. But thanks to my mom who always used to give me at least 1 percent of the cooking work on the daily basis. This 1 percent gave me an idea about the basics of cooking. After my marriage and kids, I am completely
transformed. Now I love cooking for my family. Their love makes me explore new
dishes. All credit of my culinary skills and recipes goes to my Dear husband
and kids.

Rasilie Aamchoori Bhindi Recipe

This Rasilie
Aamchoori Bhindi recipe is awesome for people who are in love with bhindi. This
recipe is best suited for people whole like to eat bhindi with gravy. This is
also great for people who don’t like tomatoes but still want  tangy bhindi.
Ingredients:



Bhindi – Washed,
dried and cut into 1 inch length approximately with a small slit.
Garlic – 10 to 12
cloves of garlic peeled and washed.
Turmeric Powder – 1 tsp.
Coriander Powder – 3 tsp.
Red Chillie Powder –
1 tsp.
Salt – according to taste
Aamchoor Powder – 1 tsp.
Methi seeds – 1/2 tsp.
Oil – 2 tbsp.
Water – 1 bowl
Coriander leaves – Finely diced quarter cup
Cooking Method:
Put 1 spoon oil in a
pan. Heat the oil and put the methi seeds in the oil and let it splutter. Put
the bhindi in the oil and fry for 10 minutes on high flame. In a mixer grinder put
the garlic cloves, dhania powder, haldi powder, salt, chilie powder and little
water and grind it to a fine paste. Heat 1 spoon oil in a pan and put this spice
paste in the oil and fry for 5 minutes until oil separates. Put 1 bowl of water
and fried bhindi in the pan and cook it covered for about 7 to 10 minutes on
midium flame stirring occasionally. Now sprinkle aamchoor powder in the pan and
mix it properly. Garnish it with coriander leaves. Rasilie aamchoori bhindi is
ready to be served with hot chapatis or parathas. 

Dear Readers, please
try this recipe at your end and do share your experiences and liking about this
dish. The pics of recipe is shared by Megha Verma, an amateur blogger.

We will love to hear from you. 😆😆

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