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Ingredients for Bhindi Anardana:
Okra 1/2 kg
Oil 1/2 cup
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Coriander Powder 1 tbsp
Pomegranate Seed Powder 2 tbsp
Turmeric 1/2 tsp
Garam Masala Powder 1/2 tsp
Fresh Coriander For Garnish
Salt As Taste Method:
Wash okra nicely, dry it and cut from both sides. Cut okra from one side and make pocket.
Cut onion in slice.
Add red chilli powder, coriander powder, turmeric, pomegranate seed powder, garam masala, salt & 4 tbsp oil, mix it and make thick paste.
Now fill this masala in okra.
Fry onion in heat oil until soft.
Now add filled okra, cook on low flame for 5 minutes and stir continuously.
Sprinkle with garam masala and lemon juice.
Serve it. Ingredients for Sprout Kofta Curry:
For Making Kofta:
Bean Sprout 1 cup
Cottage Cheese 1 cup
Cashew Nut 2 tbsp
Corn Flour As Required
Oil For Fry
Salt As Taste For Gravy:
Red Chilli Powder 1-1/2 tsp
Turmeric Powder 1/2 tsp
Ginger Garlic Paste 2 tbsp
Oil 4 tbsp
Garam Masala Powder 1 tsp
Coconut Milk 1 cup
Yogurt 1 cup
Green Chilli 6
Crushed Onion 1
Coriander 1 bunch Method:
Mix potato, bean sprout, cottage cheese & salt and make balls of lemon size.
Stuff with chopped cashew nuts, again make balls, coat with corn flour mixture and deep fry it.
Fry it until golden brown, take out and keep aside.
Heat oil in other pan. Add ginger garlic paste, green chilli & onion paste and cook it for 4 to 5 minutes.
Together mix turmeric powder & red chilli powder, add coconut milk and cook it. Boil on low flame.
Keep aside from flame, mix yogurt, keep it again from stove. Add garam masala powder and cook it for few minutes.
Take out kofta in serving dish. Put gravy on top.
Decorate with onion and coriander.
Recipe of Bhindi Anardana And Sprout Kofta Curry by Chef Mehboob in Zauq Zindagi on Ary Zauq