Tasty Ladyfingers


500 g. ladyfingers
3 medium onions roughly chopped
2 tomatoes chopped
1 tsp. dhanajeeru powder
1 tsp. Kashmiri chilli powder
2 tsp cooking oil
and salt to taste.

First wash the ladyfingers, cut into pieces (1/2” – 3/4 ”) then put into the vessel together with the chopped onion and tomato, salt, cover with lid and let it simmer ON LOW FLAME for 15 to 20 minutes to GET SOFT & it also SHRINKS in volume. Then put in the chilli powder and sauté (vaghaar) a bit. Also put one tsp of limbu juice (by squeezing out fresh limbu) and one tsp of sugar to give it the khatto mittho flavour.

Then cover with a deep lid in which you fill some water (bahaarthi lid/dhakkan par paani bharvaanu),  and keep checking and stirring till cooked.
Hope you like the end result. ENJOY.

Rusi Mistry

Believe me, this recipe really gives lipsmacking bhindis, I know it because I have tasted it at my dear Kakiji’s house, after which she emailed me her recipe.
Rusi Mistry

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