|
Recipes
>
Grandma's
Collection>
INGREDIENTS
250 gm bhindi-halved lengthwise
2 medium potatoes-cut into strips lengthwise
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
½ tsp salt
1 tsp garam masala
½ tsp turmeric powder
1 tsp cumin powder
6-8 garlic cloves-ground to a paste
oil for deep frying
METHOD
Deep fry the bhindi and potatoes till they turn a golden
brown. Remove from the oil and leave on absorbent paper until
required.
Mix the remaining ingredients with the yogurt and cook in a
kadahi for a minute.
Add the fried potatoes and bhindi, stirring until the masala
is absorbed.
Serve sprinkled with fresh chopped green coriander.
|
