STEP 1.Soak 10 to 15 cashew nuts in warm water and grind to a smooth paste
STEP 2.1 preheat a pan, add 1 tsp oil and add 500 gms bhindis cut in halves, salt to taste. Stir fry to coat the bhindi with oil and salt. Turn the heat to low, sprinkle a little water, cover the pan and allow the bhindi to steam cook for 3 to 4 minutes. Stir intermittently. Turn off the heat. Transfer bhindis to a bowl and keep aside.
STEP 3.2 into the same pan add 1 tsp oil, 2 tsp ajwain and roast till it crackles, add 1 tsp asafoetida (hing), 1 cup cooked tomato puree, 1 tsp red chilli powder, salt to taste ,1 tsp sugar to balance the sour of the tomatoes, 2 tbsp cashew paste. Mix well and bring to a brisk boil.
STEP 4.3 at this stage add cooked bhindi. Gently mix to combine the gravy and the bhindi. Cover and allow to simmer for 2 minutes. Turn off the heat.
STEP 5.4 ajwaini tamatar bhindi is ready.
Nutrition value
350
calories per serving
14 g Fat18 g Protein33 g Carbs26 g FiberOther
Current Totals
14 g Fat
18 g Protein
33 g Carbs
26 g Fiber
MacroNutrients
Carbs
33 g
Protein
18 g
Fiber
26 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
471 mg
Iron
7 mg
Vitamin A
1770 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
2 mg
Vitamin B9
358 mcg
Vitamin B12
0 mcg
Vitamin C
154 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
449 mg
Manganese
2 mg
Phosphorus
467 mg
Selenium
5 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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