Bimsillah

Bindi ki sabji


halt tbs carom seeds(adjvain)
  else jeera
thodi hing

bendi cut small
onion later
haldi
 1/3 tbsp
mix well 5 min
 high flame

 out surface crisy , soft
 color change, golden brown
 50% cook
--
now add onion
 sweetness will be their due late adding

  gas meidum
  color not change
  soft
    due to that sweetness will be there
     --
     1/3 mirchi
     1 jeera kalimirchi, sabudana
      cook for 2 minutes
     no salt
      moisture releaser

     soft
     90 to 95%

     1/2 salt

     1/2 lemon salt or 1/2 lemon
     1/2 aam choor powder

     cook 2 minutes
----
soft bendi
serving plate   

----

bendi
onion
haldi
salt
ajwain
jeera, kalimirchi
oil
lemon or aamchool
---

bendi 1/2 kg -> no water
onion 2  big
 cut medium

oil 2
  any oil

ajwain 1/2 tbl sp
---
halid 1/3 chammaj

  gas flam high
  5 minutes
---
cutty meety
---
gas flame medium
  pyas
---
soft onion become
-
1/3 lal mirch

1/3, 1/3,

1/2tbsp( jeera, sabu daniya(coriander), todi kali mrich)


kaar : mirchi, kali mirch
salt:
infection avoid: haldi
---
last 1/2 salt
---
buy aam choor powder
---
lemon, salt => seperate
---
optional: add
---


bendi ki sabji

  1/4 kg

onion 2 big

1/2 salt
1/3 lal mirchi
1/2 jeera, daniya, kali mirch
1/2 lemon
2 tbl oil
ajwain
thoda hing