When it is done as a dry curry it tastes good. The more the tender the
vegetable is, it gives better taste.The recipe can be used even as a starter
and children will love to have it.
LADY'S FINGER 200 GMS
OIL FOR FRYING
ROAST AND POWDER
GROUND NUTS 1 TSP
RED CHILLIES 5 NOS
CORIANDER (DANIA SEEDS) 2 TSP
JEERA 1 TSP
CHENA DAL 2 TSP
DRY COCONUT POWDER 4 TSP
GARLIC 5 CLOVES
METHOD
CLEAN AND CUT LADY'S FINGER SLITTING INTO 4
HEAT OIL IN A PAN AND FRY BENDI WHILE OIL IS VERY HOT, FEW AT A TIME
TILL THEY TURN LIGHT BROWN.
FRY ALL THE PIECES, DRAIN AND KEEP IN A BOWL.
POAST THE INGREDIENTS GIVEN EXCEPT COCONUT POWDER.
FRY GARLIC SEPERATELY IN OIL.POWDER THE ROASTED INGREDIENTS
ADD COCONUT POWDER AND FRIED GARLIC LASTLY AND BLEND IN MIXIE.
SPRINKLE THIS POWDER ON BENDI IN THE BOWL AND SERVE.
tks. hema. i was luking for an authentic recipi for theingai mangai thuvayal.i miss this a lot as i never had for a long time.
ReplyDeleteRAMA
gone thru d yummy bendi fry recipi.
ReplyDeletecan v make brinjal fry using d same method ?
Hi
ReplyDeletethanks.yes can try brinjal.Reminds me of the
starter we had in a chinese restaurant in
Dar-es-salaam.You get good variety of brinjal
in Dar,so try and let us know.
Nice Blog.....and variety dishes....have to try this version of bendi.....never heard about it.....
ReplyDelete