bhindi / ladyfinger / okra – 1/2 kg
Oil – for deep frying
cumin seeds – 3-4 tsp
coriander seeds – 4 tsp
peanuts -4 Tsp
bengal gram -4 tsp
red chilies -7-8
garlic cloves – crushed -10-12
grated coconut -3-4 Tsp
Salt – to taste
Take a pan and dry roast the jeera, dhania, peanuts, chana dal and red chilies.
Keep aside to cool and then grind them together.
Take a mixing bowl and mix in the crushed garlic, coconut, and salt. (This masala can is stored for six months in an airtight jar)
Now take the same pan and heat oil in it and deep fry the bhindi.
Remove and sprinkle the masala over it.
Mix well and serve hot.
Pic Courtesy: Google
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