Ingredients:
- Bendekai/bhendi - 400 gms
- Onion - 2
- Green chilies - 5
- Curry leaves - few
- Oil - 5 sp
- Mustard seed - 1sp
- Grated coconut - 1/2 small bowl
- Coriander leaves - 1/2 small bowl
- Salt to taste
Method:
- Wash bendekai/bhendi and pat them dry, Cut inti 1/2 inch pieces and roast well till sticky liquid evaporates.
- Heat oil in a pan, add mustard seed, allow to pop well.
- Add curry leaves and slit green chilies fry for a while.
- Add finely chopped onion and fry till transparent.
- Add the roasted bhendi, salt to taste, mix well.
- Garnish with grated coconut and finely chopped coriander leaves and serve.
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