Kurkuri Dahi Bhindi Chaat

KURKURI DAHI BHINDI

Preparation time 10-15 minutes

Cooking time 20-25 minutes

Serve 2

Ingredients

For Blanching Spinach

• Water as required, पानी
• Salt to taste, नमक स्वादअनुसार
• 1 large bunch Spinach, roughly chopped, पालक
• Ice Water, बर्फ का पानी

For Paste

• 8-10 no. Garlic cloves, लहसुन
• 2 no. Green chillies, हरी मिर्च
• For Cooking Spinach
• 1 ½ tbsp Ghee, घी
• Prepared Garlic Green Chilli paste, तयार की हुई लहसुन हरी मिर्च की पेस्ट
• 1 cup Dill leaves, chopped, सुआ
• 1 tbsp Gram flour, बेसन
• Salt to taste, नमक स्वादअनुसार
• Prepared Spinach Puree, तयार की हुई पालक की प्यूरी
• ½ cup Water, पानी
• ½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
• A pinch of Sugar, चीनी
• Salt to taste, नमक स्वादअनुसार
• 2 tsp Ghee, घी

For Coating Lady Finger

• 1 cup Gram flour, बेसन
• ½ cup Rice flour, चावल का आटा
• Salt to taste, नमक स्वादअनुसार
• 1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
• ¼ tsp Asafoetida, हींग
• 300 gm Lady finger, cut into half, भिंडी

For Curd Mixture

• 1 ½ cups Curd, beaten, दही
• Salt to taste, नमक स्वादअनुसार
• A pinch of Sugar, चीनी
• 1 tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
• Prepared Tadka, तयार किया हुआ तड़का

For Tadka

• 2 tbsp Oil, तेल
• 4-5 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च
• ¼ tsp Asafoetida, हींग
• 1-2 sprig Curry leaves, करी पत्ते
• ½ tsp small Mustard seeds, राई दाना
• ½ tsp Cumin seeds, जीरा

For Batter

• ½ cup Gram flour, बेसन
• Salt to taste, नमक स्वादअनुसार
• A pinch of Asafoetida, हींग
• ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
• ¼ cup Water, पानी
• 10-12 no. Lady finger, cut into half, भिंडी

Other Ingredients

• Oil for frying, तेल

For Assembling

• Prepared Spinach Puree, पालक प्यूरी
• Kurkuri Bhindi, कुरकुरी भिंडी
• Prepared Curd, दही तड़का

For Garnish

• Pomegranate pearls, अनार के दाने
• Fried dry red chillies, तली हुई सूखी लाल मिर्च
• Fried Curry leaves, तली हुई करी पत्ता
• Lemon wedge, नींबू की फांक
• Coriander sprig, धनिया पत्ता

Process

For Blanching Spinach

1. In a sauce pot, add water, salt to taste and let it boil the water on high flames for 2-3 minutes.
2. Add spinach and simmer for a minute.
3. Strain and transfer the spinach in the ice water to prevent the discoloration. Leave it aside for 2-3 minutes.
4. Transfer the spinach in the mixer grinder jar and grind it to a smooth paste.
5. Keep it aside for further use.

For Paste

1. In a Mortar pestle, add garlic, green chillies and grind it coarsely.
2. Keep it aside for further use.

For Cooking Spinach

1. In a sauce pot or kadai, add ghee, prepared garlic green chili paste and saute well.
2. Add dill leaves and saute it for 2-3 minutes on medium flames.
3. Add gram flour, salt to taste and cook it well, add prepared spinach puree and saute it well.
4. Add water and simmer it well on low flames.
5. Add black peppercorns, a pinch of sugar, salt to taste, ghee and mix it well.
6. Keep it aside for further use.

For Coating Lady Finger

1. In a bowl, add gram flour, rice flour, salt to taste, degi red chili powder, asafoetida and mix it well.
2. Add lady fingers, coat it well and leave it aside for 5-6 minutes.
3. Drop one by one lady finger into hot oil and fry them until they get the nice crispy texture on it.
4. Remove it on absorbent paper and keep it aside for further use.

For Curd Mixture

1. In a bowl, add curd, salt to taste, a pinch of sugar, black peppercorns and mix it well.
2. Pour the prepared tadka and mix well.
3. Keep it aside for further use.

For Tadka

1. In a small pan, add oil, once it's hot, add dry red chillies, asafoetida, curry leaves, mustard seeds, cumin seeds and let it splutter for 30 seconds on medium flames.
2. Keep it aside for further use.

For Batter

1. In a bowl, add gram flour, salt to taste, a pinch asafoetida, degi red chili powder, water and mix everything well.
2. Add lady fingers and coat well and drop into hot oil and fry them until they get the nice crispy texture on it.
3. Remove it on absorbent paper and keep it aside for further use.

For Assembling

1. In a serving dish or bowl, add spinach puree, add fried bhindi and add prepared tadka curd.
2. Garnish it with pomegranate pearls, fried dry red chillies, fried curry leaves, lemon wedge and coriander sprig.
3. Serve hot.