Good Afternoon| Are looking for ideas recipes bhindi-chana unique? The way to make it is not too difficult but not easy either. If wrongly processes it, the result will not be satisfying and even not as tasty. Whereas bhindi-chana the delicious should had aroma and taste that can provoke our appetites.

Pindi Chole also known as Pindi Chana is one of the easiest and tasty chickpea dish that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana. The term 'Masala' in this preparation refers to a sautéed and cooked base of aromatics like onions, garlic, ginger with the usual tomatoes and a handful of Indian spices and herbs. Thus the Bhindi Masala Recipe actually refers to okra made in a tangy and spiced masala base of onions, tomatoes, ground spices and herbs. 'Bhindi' is a Hindi term for 'Okra' & 'Masala' here is an Indian curry base made with onions, tomatoes, spices and herbs.

Bhindi-Chana is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Bhindi-Chana is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook bhindi-chana using 2 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Bhindi-Chana:

1. Take 1/4 cup Boiled Black chana
2. Take 200 gms Lady finger

This is a Sanjeev Kapoor exclusive recipe. Cut dried okra into diagonally sliced pieces, discarding the top and the bottom. I like to use a nonstick pan for this recipe. Take the okra out and reserve.

Instructions to make Bhindi-Chana:

1. Step 1 Heat mustard oil in a pan and add hing and jeera. Add garlic, ginger and green chili paste.
2. Step 2 Add onion and cook till becomes translucent.
3. Step 3 Now add lady finger and cook for 5-10 minutes
4. Step 4 Now add boiled chana and cook for 2-3 minutes
5. Step 5 Add haldi, lal mirch and dhaniya powder. Cook for 5 minutes.
6. Step 6 Now add tomato and salt and cook for 5 minutes.
7. Step 7 Add aamchur powder and garam masala and cook for 2-3 minutes.
8. Step 8 Garnish with coriander Serve it hot with roti/parantha.
9. Ready to serve and ENJOY!

I like to use a nonstick pan for this recipe. Take the okra out and reserve. Once the mustard seeds crackle add chana dal, urad dal and cumin seeds. Once the dals are browned, add curry leaves. Add half lemon juice to reduce the sliminess.

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