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Crispy Bhindi(Lady`s finger/Vendakka)
Published On: 07 Mar 2004
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
for more details, click the name of the ingredient
English: Gram Flour
malayalam: Kadala Podi / Kadala Mavu
telugu: Senaga Pindi / Chenaga Pindi
hindi: Besan / Channa No Lot
Gujarati: Channa No Lot
Konkani: Chonyapitti / Sone Pet
Bengali: Laban / Noone
Wash the lady`s finger or bhindi well. Leave it to dry.
Using a sharp knife cut off both ends.
Cut the bhindi into small pieces
Marinate in 1 tsp curd, chilly powder, chat masala and keep it for 1/2 hr.
Heat oil in a frying pan.
Add salt to the bhindi.
Dust the bhindi well with besan taking small portions at a time.
Put the portion dusted with besan into the hot oil.
Seperate the strings with a spoon.
Keep turning over & take out when golden brown & crispy.
:- Serve immediately with rice.:- This can be prepared earlier and fried just before serving.
This was the receipe which I was looking ....Its simple also ....good
Besan is nothing but Kadala mavu..
Pls use english names or commonly used names of ingredients, eg. I cannot get what is besan !
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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