Ingredients
1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk (or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste
Method
Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.
1 lb bhendi (okra), cut into thin rounds.
3 cups of buttermilk (or diluted yoghurt)
1 tsp mustard seeds
A small piece of ginger, crushed finely(optional)
3-4 green chillies chopped finely
1 sprig curry leaves
A pinch of hing
Salt to taste
Method
Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.
Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing.
Fry till the mustard starts crackling.
Add the fried bhendi and stir for 2 minutes.
Take it from the fire.
Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well.
Add some water if the gojju is too thick.
Eat with plain rice and dal.
