Bhindi Anardana Recipes
BHINDI ANARDANA
Make and share this Bhindi Anardana recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, wipe and trim ladyfingers.
- Make a deep slit on one side of the ladyfinger to create a pocket.
- Take off and finely slice onion.
- Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
- Stuff the ladyfingers liberally with this masala paste.
- Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
- Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
- Sprinkle lemon juice and serve hot.
Nutrition Facts : Calories 486.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 221, Sodium 161.5, Carbohydrate 66.9, Fiber 2.5, Sugar 28.6, Protein 11.5
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- Put the anardana in a non-stick pan and dry roast lightly on low heat. Spread it on the tabletop and crush with a rolling pin.
- Heat sufficient oil in a non-stick kadai. Add cumin seeds and sauté lightly. Add green chillies and small onions and sauté till the onions become soft.
- Add ladyfingers and sauté for a while. Add red chilli powder, turmeric powder, coriander powder, dried mango powder and salt. Toss well.
- When the ladyfingers are almost done add the crushed anardana, garam masala powder and lemon juice and mix well. Serve hot.
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