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Sunday, 22 June 2014

Bendekaayi gojju


INGREDIENTS:
15 nos bhindi /bendekaayi/okra/lady's finger
Salt to taste
Jaggery to taste
2 tsp oil to fry

FOR MASALA:
In 1 tsp oil roast 2 tsp til /sesame seeds
Take 1/2 cup grated coconut,little tamarind,2 tsp rasam powder,roasted til and grind to a fine paste.

FOR TEMPERING:
2 tsp oil
1 tsp mustard
curry leaves

PROCEDURE:

  • Wash and cut bhindis into 1/2 inch pieces and fry in 2 tsp oil till it cooks
  • Add the masala with 1/2 cup water,salt and jaggery and make it boil
  • Add the tempering and serve with rice

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