Its a classic Bong cuisine accompanied with the attributes of great texture, a distinctive tangy taste of mustard and a flavour of kaalo jeere (nigella seeds) which make the dish most agreeable to the palate
After the mustardseeds splutter, add chopped ladiesfinger to. and wipe the ladiesfinger. a pan/kadai and make a seasoning by adding oil ,mustardseeds, urad dal, broken red chilly and curry leaves
So, now let’s talk about the way I cooked the Shorshe posto Rui or Fish InMustard & Poppy seeds. But ever since I had cooked chicken usingmustard I had made up my mind of making fish the same way as it tasted very different and sparkled my taste-bud the moment i tasted the chicken while cooking but by using some of the regular kitchen ingredients but adding more flavor and taste to it
Heat oil in the above pan, add mustard, udadhal, curry leaves, green chillies and then. Chop onion, tomato, chillies and cut Lady's fingerintothin slices
Kid's most favourite vegetable is Bhindi/Bendakaya/LadiesFinger. When my neighboring aunt gave this stuffed bhindi all my family members liked it very much
Wash and clean the Vendakka/ Okra/ LadiesFinger. In the same pan, heat oil, pop mustards, curry leaves and after it crackles, add sliced onion, chopped ginger, garlic, slit green chilly and sauté well
We just have to stir fry ladys fingerin oil for sometimes, then pour the prepared coconut (dahi )yogurt mixture, finally temper it with mustardseeds and curry leaves
A spicy delicious filling is stuffed inside the lady's finger and fried. Today, I am sharing another easy to make recipe which can be served with roti - bharwan bhindi
Wash, dry and chop the ladiesfinger as thin slices either round or julien cut. Ingredients. In a wide bowl take ladiesfinger add all the ingredients except oil and mix well
![VENDAIKAI [LADY'S FINGER] PULI KUZHAMBU](http://cdn.mytaste.org/i?u=group2%2FM00%2FD3%2F86%2FCgAIN1gPeZGAUI0-AAm-q90tDrg430.jpg&w=330&h=270&c=1)
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