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Before you jump to Achaari bhindi recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Consuming Apples Is Good.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. Many men and women have lived with this school of thought for many years, and they additionally pass this on to their children. You will even find that people in other country’s also adhere to this simple rule and they don’t even know why. In this article we are going to be looking at apples to see if they really are a food that will help to keep you healthy.
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In conclusion, I guess an apple a day actually can keep the doctor away and now you understand why. The one thing you should understand is that we only covered some of the benefits of eating apples. If you look and ask around, you are going to come to see that the benefits can seem limitless. So do yourself a favor and purchase some apples the next time you go to the grocery store. It can truly help your health for short term and for the long haul.
We hope you got insight from reading it, now let’s go back to achaari bhindi recipe. You can have achaari bhindi using 17 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Achaari bhindi:
- Provide 500 gms bhindi/okra
- Take as required Oil to deep fry
- Provide 3 tbsp oil
- Prepare 2-3 tbsp roasted peanuts
- Use 1 and ½ tsp of ginger garlic paste
- Use 15-20 curry leaves
- Take 1/2 tsp haldi/ turmeric
- Use 1/2 tsp lal mirch/ red chilli powder
- You need 1 tsp dhaniya powder/ coriander powder
- Take 3/4 tsp salt or to taste
- Prepare 4 big tomatoes- chopped finely
- Use To Collect together
- Use 1 pinch hing / asafoetida
- You need 1 tsp sauf/ fennel
- Take 1/2 tsp kalonji/ nigella seeds
- Take 1/4 tsp methi dana/ fenugreek seeds
- Get 1/2 tsp sarson/ mustard seeds
Instructions to make Achaari bhindi:
- Wash the bhindi and wipe them dry. Cut the head of each bhindi and cut it into two halves lengthwise making 2 thin long pieces of each bhindi. Heat oil in a kadai and deep fry the bhindi in 2-3 batches, on medium heat. Do not overfry the bhindi, it should retain it's green colour. Drain on a paper napkin, keep aside. - Heat 3 tbsp oil and roast the peanuts, remove and keep aside.
- Add ginger garlic paste to the remaining oil. Add curry patta and stir fry for a minute.
- Add all the collected ingredients, stir till methi dana turns golden brown.
- Add haldi, red chilli, dhaniya powder and salt. Stir for 30 seconds.
- Add chopped tomatoes and stir for about 8-10 minutes or till oil separates.
- At the time of serving, add the fried bhindi and peanuts to the tomato masala. Sprinkle ½ tsp salt, ¼ tsp garam masala, ¼ tsp amchoor. Stir gently on low flame till mixed well. Serve hot with chapatis or paratha.
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