Preparation:
Using a hand mixer, blend together curd, garam masala powder (reserving a little for later use); salt, pounded red chillies and half of the chopped green chiles.
Clean and trim the lady fingers. Make slits at a slant in the bhindi with a knife. Soak bhindi in the curd mixture and keep aside for 10 minutes.
Heat oil in a pan. Add ginger-garlic paste, the remaining green chiles, turmeric powder and fry well. Add bhindi along with the curd mixture and cook for 10 minutes.
Sprinkle ghee and a little garam masala powder on top of the bhindi. Cover the pan with a tight fitting lid and place a heavy weight above. Steam on a low heat for five minutes. Remove the lid and cook for 10 minutes till almost dry. Serve hot. |
