Crispy Bhindi Recipe

• 250 g Ladyfingers (chopped)
• 1 Onion (chopped)
• 1 stalk of Curry Leaves
• 3 tbsp grated Coconut
• ½ tbsp Coriander (chopped)
• ½ tsp grated Ginger
• 1 tbsp broken Cashew Nuts
• 5 whole Red Chilies
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• ¾ cup Curd (beaten)
• ¼ Red Chili (crushed)
• ¼ tsp Turmeric Powder
• Salt (to taste)
• 2 tbsp Oil

• Grind coconut and cashews together.
• Heat oil in a pan and deep fry ladyfingers until crusty. Drain and keep aside.
• Fry mustard seeds and dal in the same oil.
• When they start crackling, stir in whole red chilies, curry leaves, and ginger.
• Mix in onions and cook until transparent.
• Add turmeric, crushed chili, cashew paste, and salt. Stir and cook until the spices discharge oil.
• Mix curd with flour and 1 cup water into a fine paste.
• Add to the pan and cook, stirring frequently for around 5 minutes.
• Put in ladyfingers and cook for another 2 minutes.
• Garnish with coriander leaves.
• Serve hot with rice.