CRISPY ANDHRA BHINDI

Chef's Name : Renuka Chowdhury/Poojita Chowdhury
Ingredients1/2 kg bhindi  / lady finger / okra
Oil - for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves - crushed
3-4 tsp grated coconut
Salt - to taste



Method
Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt. (This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it.
Mix well and serve hot.

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BHENDI(LADY FINGER) PARATHA

Ingredients

250 grams ladies finger

1/2 tbsp cumin(jeera)

1 tbsp chilli powder

1/2 garma masala

Salt to taste

100 gms onion

250 grams of wheat flour

 

Method

Take a Pan, put oil and saute cumin.

Fry lady finger and onion, add chilli powder, garam masala powder.

Take a big bowl put wheat flour, salt and the bendi mixture.

Mix gradually, and keep it aside for 1 hour.

Make small balls of it and roll them and roast them on a tava.

Serve with dals or vegetable gravy.

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