Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Pinch | Asafetida (Hing) | |
| 2 | Medium | Chillies Green | finely shopped |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | finely shopped |
| 3 | Flakes/Seeds/Cloves | Garlic | cleaned, and crushed. |
| 1 | Inch | Ginger | grated |
| 300 | Grammes | Lady Fingers | |
| 1/2 | Teaspoon | Lime Juice | |
| 2 | Medium | Onions | sliced into rings. |
| Little | Salt | to taste | |
| 3 | Pinch | Turmeric Powder |
Method
# Slit lady finger half lengthwise.
# If too long cut into 3” long pieces.
# Heat 1 tbsp. oil in a nonstick pan.
# Add ladyfinger, stir fry till it is crisp.
# If overdone it will turn blackish, is underdone it will be sticky.
# Remove from pan, keep aside till required.
# Heat remaining oil in same pan, stir fry onions till golden brown.
# Keep aside in pan till required.
# Just before serving, heat onions in pan.
# Add all other seasoning, stir fry for a few seconds.
# Add ladyfinger, salt, stir and pour into serving dish.
# Garnish with chopped coriander.
# Serve hot and crisp with roti, rice or parathas.
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