Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Bhendi gojju
Category : Yogurt, Karnataka, Kadai dishes
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Cut bhendi into small pieces; take 2-3 tsp of oil.
- Add mustard, then add the bhendi.
- Fry it till bhendi gets crisp.
- Take a pan, dry fry dal, fenugreek, dry chilli, asafoetida and grind with tamarind, jaggery, coconut and salt.
- Add the ground mixture to bhendi with some water; allow it to boil.
- When the vegetable turns dark in colour, turn off the stove.
- Serve hot with chapathis, rotis, parathas.
Ingredients:
1/4 kg lady`s finger/bhendi
1 tsp urad dal
1/4tsp channa dal
1/2 tsp fenugreek seeds
A pinch of asafoetida
3 red chillies
Lemon size tamarind
Jaggery, 3/4th the size of tamarind
1 cup coconut
Salt to taste
1/4 kg lady`s finger/bhendi
1 tsp urad dal
1/4tsp channa dal
1/2 tsp fenugreek seeds
A pinch of asafoetida
3 red chillies
Lemon size tamarind
Jaggery, 3/4th the size of tamarind
1 cup coconut
Salt to taste
RECIPES BY SNEHA GIRIDHAR
 |
|
|
|
|
