1/2 kg bhindi
oil – for deep frying
3-4 tsp jeera
4 tsp dhania seeds
4 tsp peanuts
4 tsp chana dal
7-8 red chillies
10-12 garlic cloves – crushed
3-4 tsp grated coconut
salt – to taste
Dry roast the jeera, dhania, peanuts, chana dal and red chillies. Keep aside to cool and then grind them together.
Mix in the crushed garlic, coconut and salt.
(This masala can be stored for six months in an air tight jar in a refrigerater.)
Heat oil and deep fry the bhindi. Remove and sprinkle the masala over it. Mix well and serve hot.
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