Ingredients
15 bhindi/ okras
Oil for deep frying
For the masala :
1 cup grated fresh coconut
1/2 tsp coriander seeds(daniya)
1/4 tsp assafoetida
2 red chillies
1/4 tsp mustard
5 methi seeds (fenugreek )
Salt to taste
For the tempering:
2 tsp oil
1 tsp mustard
5-6 curry leaves
Procedure
Wash and wipe bhindis, cut the ends and chop into thin roundels
Heat oil and deep fry, till it becomes crisp
Roast the masala ingredients (except coconut)in 1 tsp oil and grind with 1/2 tsp tamarind to a fine paste.
Before serving mix fried bhindis and masala
Temper with mustard and curry leaves
Serve with rice and dal
मनीष