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Punjabi Bhindi

VIEWS 39

Energy (kcal) - 72

Protein (g) - 0.6

Carbohydrate (g) - 11

Fat (g) - 3

Khyati's Health-O-Meter Says:

Bhindi contains a good amount of soluble as well as insoluble dietary fibre. This makes the stomach feel full for a longer period thus reducing the frequency of eating habits. It is low in calories and also low in sodium. These factors aid in weight loss. Onion is an excellent source of vitamin C and antioxidants which protect the body against free radicals.

INGREDIENTS:

  • Ladyfinger [diced] - 100 g
  • Onion [sliced] - 1 medium
  • Cumin seeds powder - ¼ tsp
  • Green chilli [slit] - 1 no.
  • Red chilli powder - ½ tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Amchur powder - ¼ tsp
  • Salt - as per taste
  • Oil  - ½ tsp

DIRECTIONS:
Step 1 Trim the heads and tails of the bhindi, then cut them into 5 cm-long pieces. Slit each horizontally without cutting them into two.  Step 2 Heat the oil in a kadhai and add the cumin seeds. Saute briefly, then add the onions and green chilli and saute for 30 seconds.  Step 3 Add the bhindi, then sprinkle on the chilli powder, coriander and turmeric. Mix well, cover, and cook over low heat for 57 minutes, stirring occasionally.  Step 4 Add the salt and amchur powder and cook for a further 2 minutes. 
Recipe Category:
Sabzi
Recipe Title:

Punjabi Bhindi

Recipe Views:
39
Recipe Type:
Veg
Recipe Kcal:
72

Energy
(kcal)

0.6

Protein
(g)

11

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Bhindi contains a good amount of soluble as well as insoluble dietary fibre. This makes the stomach feel full for a longer period thus reducing the frequency of eating habits. It is low in calories and also low in sodium. These factors aid in weight loss. Onion is an excellent source of vitamin C and antioxidants which protect the body against free radicals.

INGREDIENTS:

  • Ladyfinger [diced] - 100 g
  • Onion [sliced] - 1 medium
  • Cumin seeds powder - ¼ tsp
  • Green chilli [slit] - 1 no.
  • Red chilli powder - ½ tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Amchur powder - ¼ tsp
  • Salt - as per taste
  • Oil  - ½ tsp

DIRECTIONS:
Step 1 Trim the heads and tails of the bhindi, then cut them into 5 cm-long pieces. Slit each horizontally without cutting them into two.  Step 2 Heat the oil in a kadhai and add the cumin seeds. Saute briefly, then add the onions and green chilli and saute for 30 seconds.  Step 3 Add the bhindi, then sprinkle on the chilli powder, coriander and turmeric. Mix well, cover, and cook over low heat for 57 minutes, stirring occasionally.  Step 4 Add the salt and amchur powder and cook for a further 2 minutes. 
Recipe Title: Punjabi Bhindi
Recipe Category: Sabzi
Recipe Views: 39
Recipe Type: Veg
Recipe Kcal:

Energy 72 (kcal), Protein 0.6 (g), Carbohydrate 11 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Bhindi contains a good amount of soluble as well as insoluble dietary fibre. This makes the stomach feel full for a longer period thus reducing the frequency of eating habits. It is low in calories and also low in sodium. These factors aid in weight loss. Onion is an excellent source of vitamin C and antioxidants which protect the body against free radicals.

INGREDIENTS:

  • Ladyfinger [diced] - 100 g
  • Onion [sliced] - 1 medium
  • Cumin seeds powder - ¼ tsp
  • Green chilli [slit] - 1 no.
  • Red chilli powder - ½ tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Amchur powder - ¼ tsp
  • Salt - as per taste
  • Oil  - ½ tsp

DIRECTIONS:
Step 1 Trim the heads and tails of the bhindi, then cut them into 5 cm-long pieces. Slit each horizontally without cutting them into two.  Step 2 Heat the oil in a kadhai and add the cumin seeds. Saute briefly, then add the onions and green chilli and saute for 30 seconds.  Step 3 Add the bhindi, then sprinkle on the chilli powder, coriander and turmeric. Mix well, cover, and cook over low heat for 57 minutes, stirring occasionally.  Step 4 Add the salt and amchur powder and cook for a further 2 minutes. 

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Punjabi Bhindi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 39

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