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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Bhindi / ladys finger : 250 gm -
- Coconut (grated) : ½ coconut -
- Red chillies : 8 - 10 nos
- Tamarind : 1” round ball -
- Coriander powder : 1 tsp -
- Fenugreek seeds : ½ tsp -
- Urad dal : 1 tsp -
- Rye : ½ tsp -
- Jaggery : 1 tsp -
- Curry leaves Few -
- Oil for frying -
- Salt to taste -
Ingredients
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Instructions
- Wash and dry the bhindi and cut into ½” pcs and keep aside.
- Roast the whole red chillies, grated coconut, tamarind and coriander seeds for 1 - 2 minutes.
- Enter Step
- Keep 2 - 3 whole red chillies cut into small pieces aside for the tempering.
- Grind the roasted ingredients to a coarse paste.
- Heat oil in a pan and add rye.
- When it crackles add fenugreek seeds, urad dal, broken red chilli pcs and curry leaves and fry for a minute.
- Add bhindi and cook on a low flame for 10 -15 minutes till the bhindi is half cooked.
- Enter Step
- Add the coarsely ground masala paste and jaggery and fry for another 10 - 12 minutes on a low flame, stirring occasionally so that the bhindi does not stick to the bottom of the pan.
- Serve with roti or dal /rice.
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