Bhindi Koot
INGREDIENTS:
15 bhindi/ okras
Oil for deep frying
For masala :
1 cup grated fresh coconut
1/2 tsp corriander seeds(daniya)
1/4 tsp assafoetida
2 red chillies
1/4 tsp mustard
5 methi seeds (fenugreek )
Salt to taste
For tempering:
2 tsp oil
1 tsp mustard
5-6 curry leaves
PROCEDURE:
- Wash and wipe bhindis,cut the ends and chop into thin roundels
- Heat oil and deep fry ,till it becomes crisp
- Roast the masala ingredients (except coconut)in 1 tsp oil and grind with 1/2 tsp tamarind to a fine paste.
- Before serving mix fried bhindis and masala
- Temper with mustard and curry leaves
- Serve with rice and dal
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