Ingredients
:• 25 Lady Finger (bhindis)
• 2 tsp Fenugreek Seeds (methi dana)
• 1 tsp Turmeric Powder
• 2 tsp Red Chilli Powder
• 2 tsp Mustard Powder (sarson)
• 2 tsp Cumin Seeds
• A pinch of Asafoetida
• 10-12 Curry Leaves
• 1 tsp roasted Sesame Seeds (til)
• Salt to taste
• Oil (as required)
• 10-12 Curry Leaves
• 1 cup Lemon Juice
How to make Bhindi Til Ka Achaar:
• 2 tsp Fenugreek Seeds (methi dana)
• 1 tsp Turmeric Powder
• 2 tsp Red Chilli Powder
• 2 tsp Mustard Powder (sarson)
• 2 tsp Cumin Seeds
• A pinch of Asafoetida
• 10-12 Curry Leaves
• 1 tsp roasted Sesame Seeds (til)
• Salt to taste
• Oil (as required)
• 10-12 Curry Leaves
• 1 cup Lemon Juice
How to make Bhindi Til Ka Achaar:
• | Clean the bhindis with water and dry them. |
• | Cut both the ends of each of the bhindis and then slit it lengthwise. |
• | Now take a bowl and put red chilli powder, salt, cumin, turmeric powder, mustard powder, a pinch of asafoetida and two teaspoons of lemon juice in it. Mix well. |
• | Now stuff the bhindis with the prepared mixture. |
• | Take a pan and heat oil in it. |
• | Add curry leaves to the heated oil and saute for a minute. |
• | Now add the stuffed bhindis and salt according to taste. |
• | Cook till the bhindis turn roasted brown in color. |
• | Remove from the flame and pour the remaining lemon juice over it. |
• | Toss well so that the juice gets mixed properly with the bhindis. |
• | Sprinkle the roasted sesame seeds and store it in an airtight container in a cool place. |
• | Enjoy the spicy pickle after 3 days. |
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