Bhindi Jhaal

About Bhindi Jhaal

Ingredients

• Ladyfingers (bhindi) 250 gms
• Mustard seeds, soaked for 15 minutes 4 tbsps
• Oil 2 tbsps
• Green chillies, chopped 1 to 2
• Salt to taste

How to Make Bhindi Jhaal (Stepwise Photos)

Method

1. Halve each ladyfinger lengthwise and cut each half into 2 pieces.
2. Drain and grind mustard seeds with very little water into a smooth paste.
3. Heat oil in a non-stick pan, add green chillies and saute for 1 minute.
4. Add ladyfingers and mix well. Cook till they are almost done.
5. Add salt and 2 tsps mustard paste and toss gently till all the ladyfingers are well coated with the masala. Continue to cook till completely done.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps