Bhendi fry ( shallow fried bhendi / lady's finger) Recipe is the same as we prepare Kaap.
Recipe:
1/4 kg small variety bhendi
1/2 cup rice flour
1 tbsp fine rawa
Salt to taste
A pinch of asafoetida
A pinch of turmeric
1 tsp kashmiri or byadgi chilli powder (adjust to personal taste)
Oil for shallow fryng
Method
Wash and dry the bhendi, cut off the edges and slit them vertically into two.
Combine the mentioned ingredients and stuff them into the bhendi till they are well coated. Heat an cast iron tawa and place the stuffd bhendi on it.
Leave oil from the sides and cook them over low to medium heat till golden brown on each side.
Pour a little oil from the sides when they need replenishing. The bhendi are done when they are evenly golden and crisp
NOTE: with the same flour mix you can make Potato kaap and Vangyache Kaap.
Adding rawa makes them crispier.
You can use longer bhendi too but cut them into half .
Using a cast iron tawa gives crispppp bhendi
Recipe:
1/4 kg small variety bhendi
1/2 cup rice flour
1 tbsp fine rawa
Salt to taste
A pinch of asafoetida
A pinch of turmeric
1 tsp kashmiri or byadgi chilli powder (adjust to personal taste)
Oil for shallow fryng
Method
Wash and dry the bhendi, cut off the edges and slit them vertically into two.
Combine the mentioned ingredients and stuff them into the bhendi till they are well coated. Heat an cast iron tawa and place the stuffd bhendi on it.
Leave oil from the sides and cook them over low to medium heat till golden brown on each side.
Pour a little oil from the sides when they need replenishing. The bhendi are done when they are evenly golden and crisp
NOTE: with the same flour mix you can make Potato kaap and Vangyache Kaap.
Adding rawa makes them crispier.
You can use longer bhendi too but cut them into half .
Using a cast iron tawa gives crispppp bhendi
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