Tuesday, 22 September 2009
Preparation Time : 20-25 mins
Cooking Time : 10-15 mins
Servings : 4
Ladyfingers (bhindi) (tender) - 250 grams
Whole dry red chilli - 4
Asafoetida - 1/4 teaspoon
Carom seeds (ajwain) - 1/4 teaspoon
Coriander seeds - 1/4 teaspoon
Fenugreek seeds (methi dana) - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind - 1/2 lemon sized ball
Rice flour - 2 tablespoons
Gram flour (besan) - 2 tablespoons
Refined oil to deep fry
Salt to taste
Method:
Wash and wipe ladyfingers dry. Make a deep slit along the center to make a pocket and keep aside.
Grind rest of the ingredients, except oil and salt, to a smooth and thick paste.
Apply this paste on the ladyfingers and stuff some inside the slit pocket also.
Heat oil in a kadai and deep-fry in small batches till crisp and golden brown.
Drain onto an absorbent paper, toss with required salt and serve hot.
Recipe Tip:
Try this recipe with potato, tendli, arbi, yam or any other vegetable of your choice.
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