Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 0.5 | Kilogram | Lady Fingers | |
| 10 | Nos | Chillies Red Dry | |
| 2 | Tablespoon | Coriander/Dhania | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | units | Turmeric/Haldi | |
| 1 | Ball | Tamarind | |
| 1 | Nos | Coconut | Scrape and grind with masala. |
| 1 | Teaspoon | Mustard Seed | |
| 1 | Tablespoon | Dhal, Chana | |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Medium | Onion | sliced for seasoning |
| A | Little | Salt | to taste. |
Method
Pare both ends of the lady fingers, and cut them into pieces.
Grind the masala. Roast Chana dhal, and grind it with the masala.
Heat the cooking oil in a handi, and add mustard, and when it stops spluttering, add sliced onions, and fry till brown. Then add the ground masala and fry, till all the smell goes.
Pour the masala water, and boil and add to them the vegetables, and continue cooking till the vegetables are cooked.
Add additional salt to taste.
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