Ingredients:
Lady's Finger/Bhindi/Vendakai - 10-12
Thick curd/Yougurt/Thair/Dehi - 3cups
Refined oil - 5tbs
Coriander leaves - to garnish
Jeera - 1/2tps
Salt - 1 tbs
Sugar - 1/2tbs
Jeera powder - 1/4tbs
Method/Vidhiee:
1. Wash and cut the end of the lady's finger.
2. Now chop them with 1/2cm length small pcs.
3. In a pan add oil and heat well.
4. Fry the lady's finger slowly till they turn dark brown.
5. Drain them and keep aside. Off the flame and splutter some jeera and mix well with vendakai
6. Meanwhile in a bowl add chilled yougurt, salt, sugar and mix well to avoid lumps.
7. Add the vendakai/lady's finger and mix well.
8. Garnish with coriander and jeera powder.
9. Refrigrate it.
Serve chill with Karavapillai Saadham/Curry Leaf Rice
Lady's Finger/Bhindi/Vendakai - 10-12
Thick curd/Yougurt/Thair/Dehi - 3cups
Refined oil - 5tbs
Coriander leaves - to garnish
Jeera - 1/2tps
Salt - 1 tbs
Sugar - 1/2tbs
Jeera powder - 1/4tbs
1. Wash and cut the end of the lady's finger.
2. Now chop them with 1/2cm length small pcs.
3. In a pan add oil and heat well.
4. Fry the lady's finger slowly till they turn dark brown.
5. Drain them and keep aside. Off the flame and splutter some jeera and mix well with vendakai
6. Meanwhile in a bowl add chilled yougurt, salt, sugar and mix well to avoid lumps.
7. Add the vendakai/lady's finger and mix well.
8. Garnish with coriander and jeera powder.
9. Refrigrate it.
Serve chill with Karavapillai Saadham/Curry Leaf Rice
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