To start making the Kurkuri Bhindi With Spicy Tomato Yogurt Gravy, firstly we’ll make the crispy bhindi.
Wash the bhindi, make a minimize, take out the seeds after which thinly slice the entire bhindis.
Take a mixing bowl, add the bhindi and all of the elements talked about below ‘for the crispy bhindi’.
Warmth oil in a deep frying pan, and deep fry the bhindi until they change into crisp. Take them out on a absorbent paper to soak up the surplus oil.
As soon as executed, maintain them apart.
Subsequent warmth oil in a heavy bottomed pan and add mustard seeds, cumin seeds, hing and ginger garlic paste.
After 30 seconds, add the inexperienced chillies and onions. Prepare dinner until the onions turns into mushy and translucent.
Subsequent, add the tomatoes and prepare dinner for about three minutes or until the tomatoes will get mushy.
Add all of the dry masalas together with purple chilli powder, turmeric powder, salt and coriander powder.
Prepare dinner for about 5 to six minutes after which add curd in it. Stir repeatedly for a couple of minute. Add water if required.
Let it prepare dinner for about 5 minutes extra and when it’s cooked correctly, add the chopped coriander leaves.