Bhindi Fry
Bhindi is a popular vegetable, available round the year in Indian markets. This particular curry, without onion, is usually prepared for festivals in south India. Plain rice or paratha rice or paratha is the perfect accompaniment.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serve: 4
Step 2: Pour cubed Bhindi, chopped onions and green chillies and fry till it turns into almost brownish black.
Step 3: Now add cooked Toovar daal, salt, tamarind pulp and grated coconut and little water. (never close the kadai with a lid while cooking)
Step 4: When the Bhindi gets tender, add curry and coriander leaves.
Step 5: Serve with rice and ghee.
Ladies finger cubed - 2 katoris
Onion (chopped) - 1 katori
Cooked Toovar daal - 2 tbsp
Tamarind pulp - 1 tbsp
Coconut - 2 tbsp
Green chillies - 5 to 6
Coriander leaves - 2 tbsp
Curry leaves - a few
Salt to taste.
Method
Step 1: Cut Bhindi or ladies finger into small pieces. Take a kadai and heat little oil and add mustard seeds.Step 2: Pour cubed Bhindi, chopped onions and green chillies and fry till it turns into almost brownish black.
Step 3: Now add cooked Toovar daal, salt, tamarind pulp and grated coconut and little water. (never close the kadai with a lid while cooking)
Step 4: When the Bhindi gets tender, add curry and coriander leaves.
Step 5: Serve with rice and ghee.
