Bhindi Bhujia is a very common Indian vegetarian dish. It is made by stir frying chopped bhindi or ladies fingers with a mixture of spices until they are cooked well. It is usually served with roti, paratha, poori or dal-rice.
Proteins
Fats
Carbs
Fibre
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1/2
1/2 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
Wash and dry the bhindi. Cut off the ends and slice into thin rounds.
In a bowl, mix together the turmeric powder, red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt.
Heat the oil in a pan over medium heat. Add the mustard seeds, cumin seeds and fennel seeds. When they start to splutter, add the asafoetida.
Add the bhindi and mix well. Cook for 5 minutes, stirring occasionally.
Add the spice mix and mix well. Cook for another 5 minutes, stirring occasionally.
Add the chopped coriander leaves and mix well. Cook for another 2 minutes.
Serve hot with chapatis or parathas. Enjoy!
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