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Bhendi alu rai

 


Ingredients...


100 gm Bendi

1 big size potato

1 Onion sliced

1 bug size red tomato

6 piece ashgourd vadi

2 slits green chillies

1 tsp turmeric powder

1 tsp panch foran

2 dry red chillies

1 full pinch of Hing

few curry leaves

salt to taste

Mustard oil 


For paste......

************

1½ tbsp Mustard seeds

1 tsp Cumin seeds

2 tbsp of Grated Coconut

2 Dry Red Chilli

10 no. Garlic cloves


Preparations....


Make a paste of all given above “For paste” ingredients.

Clean, peel and Cut and sliced potato and bhindi in equal length.


Heat oil in kadhai fry sliced potatoes, when turns brown remove in a dry plate.

Fry sliced bhindi till its shrink and nice brown in all side's. Remove in same plate on side of fried potatoes.

Fry vadi until nice light reddish color remove in same plate on side of fried vegetables.


Add 1 tsp extra oil if it's not enough for gravy. 


Add panch foran, when start spluttering add onions sauté nicely to light brown add curry leaves, rai paste with 1 cup of water, add turmeric powder, aamchur and salt cook until one boil comes now add all vegetables and vadi including tomato slices. Cover and cook until thickened.


Serve as side dish with rice or roti.



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