PC: Hindustan

It's not hard to find people who enjoy ladyfingers. Along with crispy and spicy bhindi, people are also fond of bhindi cooked with curd. This curd-based bhindi dish is also quite popular among children for its taste and nutritional benefits. Usually, crispy and masala bhindi is made at home, but if you want to add some twist to it, then you can try curd-based bhindi. Today we are going to tell you about their recipes.

Ingredients for Curd Bhindi:

Lady's Finger - 1/2 kg

finely chopped Onion - 1

Ginger-garlic paste - 1 teaspoon

Curd - 1 1/2 cup

Cumin - 1 teaspoon

Kasuri Methi - 1 teaspoon

Bay leaves - 1

Green cardamom - 2

Red chili powder - 1 teaspoon

Turmeric Powder - 1/4 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/2 tsp

Chopped fresh coriander - 2 tbsp

Oil as required

Salt as per taste

PC: Patrika.com

Instructions for Curd-Based Bhindi:

First of all, wash the ladyfinger and pat it dry with a clean cloth. Then cut the ladyfinger into pieces.

Heat 2 tablespoons oil in a pan on medium flame. Add chopped ladyfinger and fry them until their color changes and they become crisp. When the ladyfinger is roasted, take it out on a plate and keep it aside.

Again add 2 tablespoons of oil in the same pan and heat it. Then add cumin, kasoori fenugreek, bay leaves, and green cardamom. Fry them until you start smelling the spices.

Now add finely chopped onion and ginger-garlic paste to the pan. Keep stirring and frying the onion until it turns golden brown.

When the onion gets browned well, add turmeric powder, red chili powder, cumin powder, and garam masala to the pan. Mix well and fry the spices for a minute.

Meanwhile, take a bowl of curd and beat it well.

When the aroma starts coming from the spices in the pan, add beaten curd to the pan and keep stirring continuously. Cook the curd while stirring slowly until it releases oil.

Add the fried ladyfinger to the curd mixture and mix well. Add salt as per your taste.

Cover the pan and let the curd ladyfinger cook on low flame for about 5 minutes. Stir occasionally.

When the ladyfinger is cooked and the oil separates, turn off the flame. Garnish with chopped fresh coriander leaves.