- 20 -25 Bhendi / Ladyfingers
- 1/2 cup Capsicum chopped
- 1 cup Onions finely chopped
- 1 cup Tomatoes chopped
- 2 tsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1 1/2 tsp Coriander powder
- 1 tsp Chili powder
- 1/4 tsp Garman masala powder
- 10 Cashew nuts
- 1/4 cup Coriander leaves chopped
- 1 sprig Curry leaves
- 1 cup Water
- 3 tsp Oil
- 1 tsp Cumin seeds
- Salt to taste
Method:
- Wash and clean the bhendi and pat dry, cut them into bite size pieces.
- Now heat oil for deep frying the bhendis, fry until stickiness is gone and the color is retained.
- Remove and place on a paper towel and keep aside.
- Now grind the cashew nuts to a smooth paste by adding little water and keep aside.
- Now heat a KADAI or wok, add oil, when hot add cumin seeds.
- When the seeds splutter add onions and curry leaves.
- Fry until onions are transparent, add ginger garlic paste and fry until the raw smell is out.
- Add tomatoes and fry until oil leaves the sides.
- Add chili powder, coriander powder, turmeric powder and garam masala, Fry them all well.
- Add the grounded cashew paste and fry until oil leaves the sides.
- Now add capsicum and saute for a minute.
- Add water and salt, when the water boils add the fried bhendi and cook for 5 minutes.
- Add coriander leaves and mix well.
- Transfer to a serving bowl.
- Serve with chapati or naan.
- If you want the gravy dry do not add water, just fry with the other ingredients.
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