Preparation time: 30 mins
Ingredients:
Ingredients:
- Bhendi/Okra - 250 gms
- Grated Coconut - 1/2 small bowl
- Onion - 2
- Curry leaves - few
- Jeerige/Jeera - 1 sp
- Red chili powder - 1 sp
- Coriander seed powder - 2sp
- Mustard - 1 sp
- Tomato - 2
- Oil - 5 sp
- Hurigadale/Roasted gram - 3 -4 sp
- Coriander leaves - 1 small bowl (Finely chopped)
- Salt to taste
Method:
- Clean and chop bhendi/Okra in to 1 inch pieces, roast them in a thick bottom pan until the sticky liquid evaporates. Otherwise you can deep fry bhendi pieces and collect them on a kitchen towel.
- Heat 2 sp Oil in a pan, add Jeera, Curry leaves and then one finely sliced Onions, fry until transparent.
- In a mixer jar, add fried Onions, Grated Coconut, Roasted gram, Red Chili Powder, Coriander seed powder, half of fresh Coriander leaves/Cilantro and Tomato Slices, grind to a thick paste by adding required amount of water.
- Heat remaining Oil in a pan, add Mustard seed, Curry leaves fry.
- Add finely chopped Onion and fry till nice brown.
- Add the Roasted/Deep fried Bhendi/okra and fry for a while.
- Add above prepared masala/Gravy, Salt to taste and allow to boil on medium flame with frequent stir.
- Garnish with finely chopped Coriander leaves.Cilantro and serve with chapati or rice
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