Ingredients
10 bhindis
3 tsp oil
1/2 cup curds
Salt to taste
For the masala paste:
1/4 cup grated coconut
1 green Chilli
1/2 tsp mustard
In 1/2 tsp oil fry Chilli and grind with coconut and mustard into a fine paste and keep
For Tempering:
2 tsp oil
1 tsp mustard
curry leaves
Procedure
Wash and wipe bhindis, trim the ends.
Cut the bhindis into thin slices, apply salt and keep for 5 mins
In a pan heat 3 tsp oil and fry bhindi till it becomes crisp and brown in colour
Transfer it in a vessel and add masala when it comes to room temperature
Add curds and water if needed
Add the tempering and serve with hot rice
NOTE: you can substitute bhindi with bitter gourd or cucumber. Use cucumber raw.
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