It is a North Indian dish. It can be stored for at least two days in a air tight container. It can be taken in the evening as a snacks also. You can serve this with sambar, rasam, curd ....
- Lady s finger or Bhindi - 1 to 2 cups (cut it in cross)
- Cumin seed - 1tsp
- Chilly powder - 1tsp
- Amchur powder - 1/2 tsp
- Termaric powder - 1/2 tsp
- Basen - approx. 3 to 4tsp
- Rice powder - 2tsp
- Salt - to taste
- Oil - to deep fry
- In a big plate take the okra.
- Now sprinkle all the ingredients except oil.
- Now deep fry the okra, take care that the oil should not too hot, it should be medium.
- When it turn to golden brown take it in a tissue paper.
- Now it is ready to serve.
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