Recipe Description

redient                                                Quantity
Eggplant (Baingan) small size                6-7 no.
Okra (Bhindi) small size                         150 gm. (20-25 no.)
Gram flour                                               2½ Tbsp
Yogurt                                                      1 cups
Ginger-garlic paste                                  1 Tbsp
Salt                                                           to taste
Turmeric powder                                      1 tsp + ¼ tsp
Red chilli powder                                      1½ tsp + ½ tsp
Garam masala powder                             ½ tsp + ½ tsp
Water                                                        3 cup
Oil                                                             2 Tbsp
Dried red chillies,                                      broken 2 no.
Asafoetida                                                pinch
Cumin seeds                                            1 tsp
Mustard seeds                                          1 tsp
Fenugreek seeds                                      ½ tsp
Ajwain                                                        ¼ tsp
Ginger chopped                                         1 tbsp
Green chilli chopped                                  3-4 no.
Onion chopped                                          1 no.
Coriander powder                                      1 tbsp
Fresh coriander leaves chopped               2 tbsp

Method:
1. Wash the bhindi and wipe them dry with a clean kitchen towel.
2. Remove the cap and Make a slit in the bhindi lengthwise. keep it aside.
3. Rinse and make a Slit the baigan lengthwise and divide to 4 parts keeping the stem
intact. Check them for worms. Keep it aside.
4. Whisk together gram flour, yogurt, ginger-garlic paste, salt, turmeric powder, red chilli
powder, garam masala powder and water in a bowl and keep it aside.
5. Heat 2 tbsp of oil in a pan, add asafoetida, dry red chillies, cumin seeds and mustard
seeds, mix well and sauté till seeds are splutter.
6. Add fenugreek seeds and ajwain, mix well and sauté for 30 sec.
7. Add chopped ginger and green chilli chopped, mix well and sauté for 1 min.
8. Add chopped onion, mix well and sauté for 2 min.
9. Add baingan and bhindi, mix well and sauté for 6-8 min.
10. After 2-3 min. Add coriander powder, turmeric powder, red chilli powder and garam
masala powder, mix well and sauté for 2-3 min.
11. Add salt, mix well and sauté for 1min.

12. Add the yogurt mixture, mix well and cook till mixture is boiling, stir continuously.
13. When mixture is boiling, cover and cook for 10-12 min.
14. Add chopped coriander and mix well.
15. Remove in bowl and serve hot.i