Ingredients:
Bindi.. 15 nos. Cut to 1 1/2 inches length, green chilly..2 nos., ginger.. 1 inch, garlic 2 nos., tomato..3 nos.,onion 1 no,, cashew 8 nos., curd (pref fresh) 2 tablespoons, everest Kashmirilal (red chilly pdr) 1 1/2 tspn, garam masala pdr (everest s good)..1/2 tspn, , turmeric pdr 1/2 tspn, salt , sugar 1/2 tspn, refined oil 2 tablespoons, ghee or butter 1 tablespoonful.
PREPARATION:
1. Shallow fry bindi in a tablespoonful of oil with salt required for bindi. It ll shrink. But dont roast and make it hard. For this if you half close and shallow fry it ll come out well in 8 mins.. Keep it separate.
2. Finely chop onions.
3. Grind green chillies 2 nos ginger 1 inch and garlic 2 nos without adding water.
4. Coarsely powder 8 nos. Of cashew.
5. Make tomato puree .
6. In a pan pour a tablespoonful of oil and a half tbsn of butter or ghee snd splutter jeera.. Then add finely chopped onions and saute for 1 min. To this add the greec chilly ginger garlic paste and stir well for a min. Then add tomato puree and stir till the oil separates or for 4 mins. Then add required salt for the gravy,1 1/2 tsn chilly pdr,1/2 tspn garam masala,1/2 tspn turmeric pdr and stir for 1 min. Then add 2 tbsn fresh curd and coarsely crushed cashew and stir well for 1 min. Then add the shallow fried bindi and 1/2 tspn sugar and stir for 3 mins or till gravy thickens. Dont forget to stir or curd will char the bottom. Switch off and transfercit to the hot pack and add 1/2 tbsn butter or ghee.
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