Ingredients:
300 gms lady finger
2 onions thinly sliced into rings
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1" ginger grated
2-3 flakes garlic, peeled, crushed
1/2 lemon juice extracted
1 pinch asafetida
2-3 pinches turmeric
salt to taste
2 tbsp. oil
Method:
Slit lady finger half lengthwise. If too long cut into 3" long pieces.
Heat 1 tbsp. oil in a nonstick pan. Add ladyfinger, stirfry till it is crisp.
If overdone it will turn blackish, is underdone it will be sticky.
Remove from pan, keep aside till required.
Heat remaining oil in same pan, stirfry onions till golden brown.
Keep aside in pan till required. Just before serving, heat onions in pan.
Add all other seasoning, stirfry for a few seconds. Add ladyfinger,
salt, stir and pour into
serving dish.
Garnish with chopped coriander. Serve hot and crisp with loli, rice or parathas.
300 gms lady finger
2 onions thinly sliced into rings
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1" ginger grated
2-3 flakes garlic, peeled, crushed
1/2 lemon juice extracted
1 pinch asafetida
2-3 pinches turmeric
salt to taste
2 tbsp. oil
Method:
Slit lady finger half lengthwise. If too long cut into 3" long pieces.
Heat 1 tbsp. oil in a nonstick pan. Add ladyfinger, stirfry till it is crisp.
If overdone it will turn blackish, is underdone it will be sticky.
Remove from pan, keep aside till required.
Heat remaining oil in same pan, stirfry onions till golden brown.
Keep aside in pan till required. Just before serving, heat onions in pan.
Add all other seasoning, stirfry for a few seconds. Add ladyfinger,
salt, stir and pour into
serving dish.
Garnish with chopped coriander. Serve hot and crisp with loli, rice or parathas.