Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Lady Fingers (Okra, Bhendi) | Trim and slit |
| 1 | Nos. | Coconut (Narial) | Grind |
| 1 | Ball | Tamarind | Grind |
| 1 | Teaspoon | Garam-Masala | Grind |
| 1 | Salt-Spoon | Kuskus - poppy seeds | Grind |
| 1 | Tablespoon | Coriander(Dhania) | Grind |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Grind |
| 6 | Nos. | Pepper Corns | Grind |
| 1 | Inch | Ginger (Adhrak) | Grind |
| 2 | Medium | Onions | Grind |
| 1 | Salt-Spoon | Salt | Grind |
| 5 | Tablespoon | Cooking Oil | To fry the lady fingers |
Method:
Trim the stems of the ladyfingers, wash them, and make a lengthwise slit, so that masala can be stuffed in between.
Grind the masala in the mixer, and add the curry powders to it and blend. Add salt to taste. When masala is ground, fry it in a sauce pan, and remove the raw smell and keep aside.
Fill this masala in between the slit lady fingers, and fry them in a flat frying pan in sufficient oil, till the vegetable is properly cooked.
Serve with sauce if so desired.
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