Easy, creamy Eggless Custard Vanilla Ice Cream Recipe that is made in the freezer. You can also customise it too for your favourite flavours! Try it!
it he told me there are onions and bhindi in it. The bhindi was cut lengthwise and there was pepper and soya sauce in it.
The next time and the next time we did not enjoy it much, the first because I had not fried the onions enough and
the second because the quantity was big.
Yes be patient and make smaller batches of this veggie and enjoy it. The only minus in the favour of this veggie is it’s addictive.
1 cup bhindi, slit and chopped lengthwise
1 cup onion, chopped lengthwise
2 tbspn oil
1 cube of garlic and coriander paste
1 tsp black pepper powder, freshly ground
¼ tsp dark soya sauce
Salt to taste
I do not wash my bhindi. Instead I use a kitchen towel and wet one side, squeeze it dry and then wipe my bhindi with the wet then the dry side. Why it makes them less slimy. You can follow my tedious method or wash them the way you do. The choice is yours. But make them in batons about 2 knuckles/1 ½ inch long. Set aside.
Chop the onions lengthwise as thinly as you can. Separate the strands.
Heat the oil and drop the garlic coriander paste cube. (I many times to save time grind the garlic and
coriander in the mixer the freeze it. Once frozen I make about 1 inch cubes out of it). In case you do not have this handy try adding 1-2 crushed garlic. Fry till the raw smell goes away.
Add the onions and caramelize them on medium-high flame. Stirring often.
Add the bhindi and stir occasionally till the bhindi appears cooked. Please do not lower the flame.
Add the pepper salt and mix well.
Lastly, add the soya sauce. Stir and serve.