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  • Hi.

  • Welcome to show me the kind of Malaysia and I'm Hittle.

  • And today we're making a low maintenance bendy or okra subsea.

  • What makes it low maintenance, you might ask.

  • The bottom line is we're gonna put it in the island, let it bake and do it.

  • Something is just starting on the stove and, you know, sitting and stirring it and over stirring it.

  • Sometimes it's kind of just get slamming me.

  • And what she doesn't work out?

  • Actually, Sometimes when you have, why are you still going on?

  • And you just don't have the space.

  • You just put it in the oven.

  • And in my case, I make such a big batch that I just find it easier to do it in the morning about going and starting to make sure you know, I don't get on Africa get our sous perfect every time.

  • So to begin with first, well, we have our oven preheating at 400 degrees Fahrenheit, and it's ready for us whenever we get done with our process.

  • And we have okra right here.

  • We have £1 of okra and all we did is we wash them really well and we dried them really well.

  • It's an important step.

  • Make sure your okra or bendy is not wet or moist, patted down.

  • Really good.

  • Chop off from off the the tops and the ends of it.

  • And basically it's like a little less than an inch pieces.

  • Small pieces like that could it ready to go.

  • The other thing you're gonna be adding with Mindy is onions.

  • So this is just a medium onions that I just cut.

  • So the first thing we're gonna do is put oil into our bendy and get it all coded.

  • What about two tablespoons of oil?

  • So I didn't get this mix and get everything.

  • Hold it nicely.

  • He always actually needs extra oil.

  • It's really absolves you were.

  • So that's why it looks like a lot.

  • But it really would work out.

  • Looks good.

  • Started with salt.

  • Salt is to taste.

  • One of the main thing that goes into into Pindi is I'm sure I'm sure his dry powder I'm gonna add about one teaspoon now.

  • I'm sure you also helps with the slime menace that usually has.

  • So are any souring.

  • Agent actually does, but we want to try, so we have adding and I'm sure not.

  • Do our family.

  • A lot of people do that.

  • Have the school off.

  • Holly Poutre.

  • Our timber, half teaspoon off Rachel powder or taste I want to know about.

  • And half a teaspoon of cumin.

  • Our Jeanne half days.

  • We're not gonna miss all that And miss now what is going to shrink a lot?

  • So just remember that it may not look very faithful.

  • What a perfect and that is perfectly tossed.

  • So we also have a pan right here, just a regular baking sheet and with that question paper as well.

  • So that and you want to let it up in a single layer so that it cooks better and faster and evenly, and that looks perfect.

  • Now it's gonna go into our 400 degree oven for 20 minutes total cooking time.

  • But after 10 minutes, we're gonna go ahead and check on it and give it a toss.

  • We'll be right back.

  • You have 10 minutes over.

  • They also do not care.

  • The onions have put it in the same bowl.

  • That makes the Indian the old kind.

  • And I'm just gonna start off small off oil to this just a little bit on a teeny tiny bit of salt makes really quickly kind of cleans up the masala that was already in the bowl, too.

  • It's on.

  • That was perfect.

  • Okay, so that's what it looks like after 10 minutes, and we're gonna go and pour these onions over the top and just move it up and down little bit.

  • And this gives an opportunity.

  • You should okra to move around a little bit as well as the onions to incorporate with.

  • Once again, we'll spread that out again, as opposed to a single layer as possible, and it was starting to be open for another 10 minutes.

  • The video is out of the oven and we can see a little bit of charring now depends on how much you like your beanie and the onions charge so you can go on.

  • Father actually took five minutes longer, then my other does.

  • So you know everyone's ovens are different, so always keep an eye on it and again just to preference.

  • So total 25 minutes, 10 minutes first, and then we add the onions and then 15 minutes later.

  • But again, it's it's completely up to you, quick as as much as you like, because I know that people just do not want that.

  • I mean, they just want the onions raw, so that's absolutely fine, too.

  • Look at it.

  • It looks really good and even just transfer it into a bowl and it's ready to sell.

  • We weren't kidding when we said Low maintenance Way didn't do anything, kind of dropped it in and left.

  • Okay, let's try this out into Mmm.

  • So most perfectly cooked Mindy.

  • Ever.

  • Yes, and it did not need any baby.

  • Absolutely no maintenance.

  • Some things in life.

  • You want movements, right?

  • Flavors air perfectly into the bendy and into the onion as well.

  • And it's got a pleasant crunch.

  • Onions, it's not, you know, is gone.

  • It's got a nice little Chris Penis, but it's not rock.

  • What's so perfect about this baby?

  • Actually, we've got in this way.

  • You can keep it long lengthwise and kind of a few more times, and again you got it smaller.

  • It's a cook.

  • Faster, bigger.

  • It's been taking longer.

  • So I know you.

  • I know you know that, right?

  • So enjoy this recipe and make sure you subscribe to ring that bell so that every time we closed your recipe, you'll be the first to know.

  • So enjoy your Romanian Mindy and join us again on another episode of Show Me the curry dot com having just spice to your life.

Hi.

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焼きBhindi - インドのベジタリアンのSubziのレシピ|私はカレーを表示します。 (Baked Bhindi - Indian Vegetarian Subzi Recipe | Show Me The Curry)

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    林宜悉 に公開 2021 年 01 月 14 日
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