Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Achaari Bhindi
 
 
Prepration: 20 mins.
Cooking: 17½ mins.
Serves 4 Cal/Ser 105
 
Ingredients
500 gm lady fingers (bhindi)
1 tsp ginger paste, ½ tsp red chilli powder
1 tsp dhania powder
½ tsp amchoor, ½ tsp garam masala
¾ tsp salt, or to taste
2 tomatoes - chopped finely
1 tsp lemon juice
ACHAARI SPICES
a pinch of asafoetida (hing)
1 tsp fennel (saunf)
½ tsp mustard seeds (rai)
½ tsp onion seeds (kalonji), 2 tbsp oil
 
Method
1. Wash bhindi and wipe dry. Now cut the bhindi lengthwise from the middle making 2 thin pieces.
2. Grease the non stick tawa. Place the bhindi pieces on it. Sprinkle 1 tbsp oil and mix well. Spread bhindi in a single layer. Place the tawa on high rack and grill for 8 minutes. Mix lightly and grill for 2 minutes. Transfer to a glass dish.
3. In a small bowl put 2 tbsp oil and all the achaari spices. Microwave for 2½ minutes.
4. To the bhindi, add achari spices & all the remaining ingredients. Mix very well. Microwave for 5 mins. Serve.