Serving – 2
Bhindi (lady finger), chopped – 250 gm
Brown rice, boiled – 1 cup
Curd – 1 / 2 cup
Oil – for deep frying
Chat masala – 1 Teaspoon
Salt to taste
Red chilli powder – 1 / 2 Teaspoon
Coriander powder – 1 / 2 Teaspoon
Carrot, grated – for garnishing
Spring onion green – for garnishing
Heat oil in kadai for deep fry lady fingers till kurkuri. Sprinkle salt, chat masala, red chilly powder, coriander powder and mix well.
Take serving plate, arrange rice and kurkuri bhindi with curd. Garnish with carrot and spring onion and serve it.