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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix curd and salt in a bowl and keep aside.
Wash and dry bhindi. Cut into 1-inch pieces.
Heat oil in a pan and fry bhindi until lightly browned. Add to curd mixture.
In the same pan, add mustard seeds, cumin seeds, and split urad dal. Fry until urad dal turns light golden.
Add hing, curry leaves, ginger, and green chilies. Sauté for 30 seconds.
Pour tempering over curd and bhindi mixture. Add roasted cumin powder and mix gently.
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Ensure bhindi is completely dry before frying to prevent it from becoming slimy.
Adjust the amount of green chilies according to your spice preference.
Can I use frozen bhindi?
Yes, but make sure to thaw and dry it thoroughly before frying.
What can I use instead of urad dal?
You can substitute with chana dal or skip it if unavailable.
Is there a substitute for hing?
Hing can be omitted if you don't have it, but it adds a unique flavor.
Can this dish be made ahead?
It's best served fresh, but you can prepare the components separately and combine before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
