Wednesday, 28 November 2018

Lady's Finger Hashi / bendekayi hashi

Lady's Finger Hashi / bendekayi hashi
Ingredients: 1 cup = 250 ml
  • Lady's finger - 7 to 8
  • Grated coconut - 1/4 cup
  • Green chilly - 1/2
  • Amchur powder / Huli pudi - 1/4 tspoon
  • Curd - 3 table spoons
  • Salt - according to taste
For seasoning:
  • Urad dal - 1 t spoon
  • Mustard seeds - 1/2 tspoon
  • Dried red chilly - 1/2 to 1
  • Hing - a pinch
  • Oil - 1/2 tspoon
Method:
Step 1. Wash and chop lady's fingers. Add water (around 1/4 to 1/2  cup), amchur powder/huli pudi(1/4 t spoon) and salt, stir only once to mix.  Close the lid and cook for 10 minutes. Don't stir (stirring makes hashi more 'bampu').  Keep aside.


Step 2. Grind grated coconut along with green chilly (1/2) and enough water.



Step 3. Add curd (around 3 tbl spoons) to the ground paste of coconut.

 

Step 4. Season with urad dal (1 tspoon), mustard seeds (1/2 tspoon), dried red chilly (1/2 to 1) and hing (a pinch) in oil (1/2 tspoon). Mix it well.



Step 5. Now add cooked and cooled lady's fingers just before serving.


Step 6. Enjoy!
 Lady's Finger Hashi / bendekayi hashi

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