Ingredients
- ½ kg Bhindi
- 250 gm Tomatoes
- 150 gm Capsicum
- 2 large Onions
- ¼ tsp Chili powder
- ¼ tsp Turmeric powder
- 150 gm Refined oil
- Mustard oil
- Salt to taste
How to make Dum Bhindi
- Select bhindi of a uniform medium size. Wash and dry well. Cut off the top and tall and keep aside.
- Coarsely chop onions, capsicum and tomatoes.
- In a kadhai heat the oil and deep fry the bhindi, a handful at a time till they are partly cooked, drain them at keep aside.
- Reduce the quantity of oil in the kadhai to half.
- Sauté chopped onions till they turn to a golden pink color. Then add tomatoes and capsicum and sauté for 5 minutes.
- Add the fried bhindi, salt, chili powder and turmeric powder, and blend well.
- Put the lid on the kadhai, seal with wheat dough and place some live charcoal on top.
- Put the kadhai on a very slow flame or slow charcoal fire and cook for 15 minutes.
- When done, turn out in a serving dish and serve hot with chapatis.
