Bhindi Anardana

Name: Bhindi Anardana
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 medium sized onions; 3 tbsp oil; 400 g ladyfingers; 2 tbsp pomegranate seeds; 1 tbsp lemon juice; 1 tbsp coriander powder; 0.5 tsp turmeric powder; salt; 0.5 tsp garam masala powder; 1 tsp red chili powder

A Pakistani side dish of ladyfingers and pomegranate seeds, seasoned with turmeric and garam masala and cooked in a pan.

35 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Wash, wipe and trim ladyfingers. Make a deep slit on one side of the ladyfinger to create a pocket.
2
Take off and finely slice onion. Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
3
Stuff the ladyfingers liberally with this masala paste. Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
4
Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally. Sprinkle lemon juice and serve hot.