Ingredients
Method
Roasting and grinding:
- Firstly, heat 1 tsp of oil in a pan, fry the cumin in mildly and add 1 green chilly
- Fry it in low flame without getting scorching
- Let it cool a while
- Transfer the fried cumin and green chilly into a blender along with 2 tbsp of shredded coconut
- Blend it nicely with little water, Keep aside for later use
Sauteeing:
- Heat 2 tbsp in the same pan, add thinly sliced vendakkai/bhindi.
- saute it for 3 minutes in low flame, put some salt
- once the bhindi becomes soft, Increase the flame to medium and saute in medium to high flame to get the edges of bhindi pieces gone crisp and slightly brown
- Then turn off the flame. Let it cool for 2 minutes
Mixing:
- Take 3 cups of whisked curd/ yoghurt, Firstly add the ground paste and salt mix well
- Then put sauteed bhindi/ vendakkai over it and serve