During one of our yearly breaks, we had tasted this interesting dish and the flavour of Anardana was new to us. The Chef was quite a sharing person and was so glad when we appreciated his this recipe! That's how we came to know about using dried pomegrante seeds in a roasted and powdered form. Amma was so eager to try this new recipe and from then to now, we make this exotic dry sabzi!
INGREDIENTS
500 gm Vendakkai | Bhindi | Ladiesfinger | Okra, sliced diagonally
1 Tomato, sliced length wise
2 Onion, sliced length wise
1/2 tsp Homemade Anardana | Dried Pomegranate Powder
1 tsp Jeera | Cumin Seeds
2 tblsp Dhania | Coriander Powder
1 tsp Saunf | Fennel Powder
1 tsp Haldi | Turmeric Powder
2 Green Chilli, finely chopped
1 tblsp Oil
1 tsp White Til | Sesame Seeds, dry roasted
To taste salt
500 gm Vendakkai | Bhindi | Ladiesfinger | Okra, sliced diagonally
1 Tomato, sliced length wise
2 Onion, sliced length wise
1/2 tsp Homemade Anardana | Dried Pomegranate Powder
1 tsp Jeera | Cumin Seeds
2 tblsp Dhania | Coriander Powder
1 tsp Saunf | Fennel Powder
1 tsp Haldi | Turmeric Powder
2 Green Chilli, finely chopped
1 tblsp Oil
1 tsp White Til | Sesame Seeds, dry roasted
To taste salt
METHOD
- In non stick pan, heat oil and add jeera.
- When jeera crackles, add green chillies and onion. Saute till onion becomes translucent.
- Add Bhindi, dhania powder, saunf powder and haldi. Mix well. Cover cook on low flame for 5 minutes. Mix once in a while.
- Once the Bhindi is half cooked, add Tomatoes and salt. Mix well and cover cook for 2 minutes.
- Once the bhindi is cooked, add anardana powder, mix well.
- After a minute, switch off the gas.
- Transfer to serving bowl and garnish with dry roasted Til.
We relished Bhindi Anardana with Phulka Roti and Palak Kadhi.
About C R Meena
0 comments:
Post a Comment