This dish tastes great with hot chapatis, it is very simple to cook and healthy too.
Ingredients
| Copyright © Malas - Kitchen 2007 | | All rights reserved
Ingredients
- Bhindi / Okra - 1/2 kg
- Curry leaves - 1 stalk
- Green chillies - 2 or 3
- Chana dal - 1 tsp
- Asafoetida (hing) - 1/2 tsp
- Mustard seeds - 1 tsp
- Coconut (grated) - 2 tsp
- Salt to taste
- Oil - 5 tsp
- Wash okra and pat dry. Trim the bottom & top & slice into round half an inch thick
- Heat oil in a wok
- Add mustard allow to splutter, add chana dal, curry leaves, chillies, hing stirfry till done
- Add bhindi fry on medium flow, stir occasionally until bhindi soft
- Add Salt and coconut mix well remove from the heat
| Copyright © Malas - Kitchen 2007 | | All rights reserved
3 comments
hi vanamala,
bumped into ur blog when i was googling and love the recipes u have here:) i see that u dont have ur blog url put up on ur profile page. please make that change so that it will be easy for everyone to find out ur blog:)
good luck with ur food blog:)
Hello Mala thangi!
I am from Saraswathipuram, Mysore! Thank you very much for your great blog, I really liked going through your recipes, and I am also thrilled that you are Mysorean! I now live in Chicago.
If you have the time, I have two questions that you could possibly answer:
1) There is a mosaru (yogurt) bendekayi with vagarane (I don't know how to say it in English), could you please post how to make it?
2) The yogurt here tastes different, should I get mosaru from Mysore and add it to the milk here? My friend's wife is coming back from Mysore next week so I can get mosaru; also if I need to do that, what kind of milk should I use to make the mosaru (what percent fat milk)?
Thanks!
Hello Anand Can you just email me
i will answer your questions please.
vanamala.hebbar@gmail.com
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