BHINDAN JO SAAG
Lady Finger – 40 gms.
Potatoes – 2 nos. (medium sized)
Oil – 3 tblsp.
Asafoetida – pinch
Green chillies – 2 nos.
Coriander powder – ½ tsp.
Turmeric powder – ¼ tsp.
Red chilli powder – ½ tsp
Salt – to taste
Coriander leaves (for garnish)– 1 tblsp.
Cut the lady fingers and the potatoes into small pieces.
In a toap, heat the oil. When hot, add asafoetida and chopped green chillies. Allow it to temper.
When the chillies start popping, add the chopped potatoes and lady finger.
Add turmeric powder and salt. Mix well and reduce the heat to a simmer. Cover the toap with a water filled thali. The potatoes and the lady finger will start cooking from the heat generated from the boiling of the water kept on top.
When the potatoes are nearly tender, add the remaining spices and remove the water filled thali. Place the toap on a tawa and allow the vegetable to simmer for a few minutes.
When done, garnish with chopped coriander leaves. Serve hot.