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Thursday, 9 February 2017

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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