top of page
Writer's pictureNandini R Kini

Bendekayi Sasive/Lady's finger Raita



Ingredients


10 bhindis

3 tsp oil

1/2 cup curds

Salt to taste


For the masala paste:

1/4 cup grated coconut

1 green Chilli

1/2 tsp mustard


In 1/2 tsp oil fry Chilli and grind with coconut and mustard into a fine paste and keep


For Tempering:

2 tsp oil

1 tsp mustard

curry leaves


Procedure


  • Wash and wipe bhindis, trim the ends.

  • Cut the bhindis into thin slices, apply salt and keep for 5 mins

  • In a pan heat 3 tsp oil and fry bhindi till it becomes crisp and brown in colour

  • Transfer it in a vessel and add masala when it comes to room temperature

  • Add curds and water if needed

  • Add the tempering and serve with hot rice

NOTE: you can substitute bhindi with bitter gourd or cucumber. Use cucumber raw.


Recent Posts

See All

Kommentare


bottom of page