Serves 4

​

Preparation Time 15 Minutes

Contents

Green Vegetables

​

Ingredients

​

500gms Bhindi(Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Zeera (Cumin Seeds)
4 Red Chillies, whole
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(turmeric powder)
3/4 cup Dahi(yoghurt), whisked
Salt to taste
1/2 Coconut, grated
1/2 Kaaju (cashewnuts)
10-15 Kari patta(curry leaves)

​

Method

​

1. Grind together, coconut and kaaju to a paste. Put aside until further use.

2. Remove the base and tip of each bhindi and cut into halves

3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil and put aside.

4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until golden. Add urad daal, sarson, zeera and kari patta, fry for a minute.

5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well until oil separates.

6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil stirring continuously.

7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes

8. Serve hot, accompanied by Chappaties/pulao.