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Receta Bhindi Kerala Style
by Global Cookbook

Bhindi Kerala Style
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Ingredientes

  • 250 gm Ladyfingers
  • 1 x Onion finely minced
  • 1 stalk curry leaves
  • 3 Tbsp. Coconut shredded
  • 1/2 Tbsp. Coriander finely minced
  • 1/2 tsp Ginger grated
  • 1 Tbsp. Cashews broken
  • 5 whl red chillies
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 3/4 c. Curds beaten
  • 1/4 tsp Crushed red chilli
  • 1/4 tsp Turmeric pwdr Salt to taste
  • 1 Tbsp. Wheat or possibly any flour
  • 2 Tbsp. Oil

Direcciones

  1. Wash, wipe and cut tips and bases of ladyfingers.
  2. Make a vertical slit in each. Chop to 1" pcs.
  3. Grind coconut and cashews to a coarse paste.
  4. Heat oil in a heavy pan, fry ladyfingers until crisp.
  5. Drain and keep aside.
  6. Add in seeds, dal, to warm oil, allow to splutter.
  7. Add in whole chillies, curry leaves, ginger, stir.
  8. Add in onions, fry until lightly browned.
  9. Add in crushed chilli, turmeric, salt, paste, saute/fry until oil separates.
  10. Mix curds and flour to a smooth paste, add in 1 c. water.
  11. Add in to the sauteed mix and stir continuously until boil is reached.
  12. Simmer for 5 min, check taste for masala and salt.
  13. Add in fried ladyfingers, boil for 2 min.
  14. Garnish with coriander, serve warm with steamed rice or possibly rice rotis.
  15. Making time: 25 min
  16. Makes: 3-4 servings bowl