1lb Tender slicely chopped okra
1 chopped onion
1 tsp jeera
1 tsp mustards
3 curry leaves
2 tbsp groundnuts
1 tbsp cashewnuts
1 tsp chanadal
1 tsp urid dal
a pinch of turmeric
1/2 tbsp ginger garlic paste
2 slit green chillies
1 dry red chilli(cut into 2 pieces)
salt as per taste
2 tbsp fresh grated coconut for garnish (optional)
- Heat oil in a cooking vessel, once hot, add jeera, mustards, chanadal and urid dal, let them fry, then add groundnuts, cashews (make small pieces), red chilli pieces, green chillies and curry leaves, fry 3 minutes on medium flame.
- Next add chopped onion, let them become soft, now add okra sliced pieces, mix well. Fry for 5 minutes, add turmeric and ginger garlic paste. Mix gently, cook for more 10 minutes or let the okra pieces become slightly black color, then add the salt, mix well. Cook for more 3 minutes on medium flame.
- Turn off the heat and garnish with grated coconut. This bhendi fry goes well with rice with the combination of sambar or rasam.
Note: While cooking bhendi, dont cover with any lid. Otherwise they will stick each other.
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