Dahi Bhendi

Ingredients

2 cups bhindi (ladies fingers), cut into 50 mm. (2") pieces 2 teaspoons coriander (dhania) powder 2 teaspoons chilli powder 1 cup curd ½ teaspoon Bengal gram flour (besan) 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon fennel seeds (saunf) 1/8 teaspoon asafoetida (hing) 5 to 7 curry leaves 1 teaspoon oil salt to taste

For the garnish

1 tablespoon chopped coriander

Method

1. Steam the bhindi for 5 to 7 minutes till soft. Keep aside. 2. Combine the curds, coriander powder, chilli powder, gram flour and salt with 2 tablespoons of water and keep aside. 3. Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. 4. When the seeds crackle, add the curd mixture and steamed bhindi and bring to a boil. Simmer for 3 to 4 minutes. 5. Serve hot, garnished with the coriander.