Masala Bhindi

• 2 cups bhindi (ladyfinger), washed and cut into halves
• 1/2 cup besan (gram flour)
• 3 tablespoons Aazol’s Solapuri Peanut Chutney
• 2 tablespoons oil
• 1/2 teaspoon turmeric powder (haldi)
• Salt to taste
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon dhaniya (coriander) powder

Method:

1. Prepare the Bhindi:

In a large bowl, add bhindi and sprinkle besan over it.

Add 2 tablespoons of Aazol’s Solapuri Peanut Chutney and mix well until the bhindi is evenly coated.

2. Cook the Bhindi:

Heat oil in a pan on medium heat.

Add the coated bhindi and sauté for 5-7 minutes, stirring occasionally.

3. Season the Bhindi:

Add turmeric powder, salt, red chilli powder, and coriander powder.

Stir well to ensure the spices are evenly mixed.

4. Add More Flavour:

Add an extra tablespoon of Aazol’s Solapuri Peanut Chutney for enhanced flavour.

Cook for another 5 minutes until the bhindi is tender and slightly crispy.

5. Serve:

Serve the bhindi hot as a side dish with chapati, paratha, or steamed rice.

Tips:

Crispier Bhindi: Ensure the bhindi is completely dry before coating it with besan.

Spice Balance: Adjust the quantity of Aazol’s Solapuri Peanut Chutney based on your spice preference.