This vegetable is generally loved by all age groups, and it is said to the children that one gets brainy eating bhindi. This can be made in different variations and all of them taste good. The first lot of vegetable for the season whether summer or winter tastes the best. The smaller variety of bhindi is always better for they would be tender, cooks faster and tastes better.
Ingredients:
500g bhindi, 2 tsp besan (gram flour), ¼ tsp haldi (turmeric powder), ½ tsp red chilli powder, 1 tsp jeera powder, 1/2 tsp amchur/ dry mango powder, 1/2tsp garam masala powder salt to taste and oil for deep frying.
Preparation:
- Wash, dry and make thin vertical slices of bhindi after discarding both ends.
- This vegetable should never be cut into the water because it would leave strings.
- Mix besan with all the other spices and sprinkle the same on the bhindi slices.
- Heat oil in a frying pan, mix gently bhindi with besan and drop little by little into the oil and deep fry till crisp and golden brown.
Serve hot with rice or roti.
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