And put it on a plate, let it cool for a minute and make lemon size ball with hand. Don't cool it too much other wise the NAROO won't be made.

You can keep it for 10-15 days. Happy cooking.

Ingredients: 1 fresh Coconut Powdered (bit thick) 1 cup Sugar 1 small cardamom powder (less)

A fresh spice and flour mixture is prepared with besan and rice flour. The mixture is then fried along with bhendi till fluffy.

Serve bhendi besan fry with steamed rice or with roti. Makes: around 4 Servings of Bhindi Fry.

Ingredients: Lady’s Finger 20 app. / Gram Flour 2 Tbsps 1 Tbsp Grated Raw Mango 2 Tbsps Onion 1 Small Garam Masala a big Pinch Red Chili Powder 1/2 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Wash and pat dry lady’s finger.

Remove ends and chop lady’s finger into half inch pieces. Peel and finely chop the onion.

In a mixing bowl, mix together besan, rice flour, grated raw mango, chopped onion, red chili powder, garam masala powder, salt and oil. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add chopped bhendi. Fry on medium flame till bhendi turns little soft and starts to brown around the edges.

Stir in besan mixture and fry on low flame for around 10 minutes. Stir frequently and once the besan mixture is non sticky, remove from heat.

Serve bhendi besan fry with steamed rice or with roti. Notes: Make sure bhendi is fried well along with the besan mixture before removing from heat.

Suggestions: Adjust spice with red chili powder. Variations: You can also finely chopped green chiles to the besan mixture if you wish.

Other Names: Bhindi Fry (less)

Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

Heat 2 tbsp. oil in a pan and fry sesame seeds.

Add the onions. When it changes colour, add coconut and fry again.

Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water. Stuff each brinjal with 1 tbsp.

of this mixture, setting aside the rest for later use. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.

Add the stuffed brinjals. Cook for 5 mins.

Add remaining masala paste and water, and cook until gravy thickens. Serve hot, garnished with coriander leaves.

RELATED RECIPES Bharleli Bhendi Bharleli Bhendi Bharleli Bhendi (Stuffed Lady's Finger) Bharleli Mirchi (Capsicums Stuffed with Spiced Besan) Ingredients: 400 gms small brinjals 4 tbsp oil 1 tsp sesame seeds 100 gms onions, chopped 100 gms grated coconut 1 tsp chilli powder 1 tsp kala goda masala (readily available) 20 gms jaggery, grated 1 tbsp groundnut powder 20 ml tamarind pulp Salt to taste 1/2 tsp mustard seeds 6 curry leaves 1/2 tsp asafoetida 1 cup water 2 tbsp chopped coriander leaves (less)

It is then fried in oil till golden brown in color. Fresh sesame seeds are ground into powder and added to the lady’s finger fry along with other spices.

Serve lady’s finger with sesame powder with plain steamed rice or with roti. Makes: Lady’s Finger with Sesame Powder.

Ingredients: Lady’s Finger 2 Cups app. 2 Tbsps Red Chili Powder 1/2 tsp 8 Salt to Taste Oil 2 Tbsps Method of preparation: Wash lady’s finger under water and pat them dry.

Remove ends and slice the lady’s finger vertically twice. Grind sesame seeds into fine powder using a spice blender.

Heat oil in a pan, add sliced lady’s finger. Fry on medium – high flame till lady’s finger is golden brown in color.

Stir occasionally to avoid lady’s finger from burning. Stir in ground sesame seeds powder and curry leaves and fry for a minute.

Stir in red chili powder and salt. Fry briefly and remove from heat.

Serve lady’s finger with sesame powder with plain steamed rice or with roti. Notes: Make sure lady’s finger is cooked well.

Suggestions: If bhindi seems uncooked, cook covered on low flame till done. Variations: For extra spice, slice the green chiles and add to the pan once lady’s finger is cooked.

Other Names: Lady’s Finger with Sesame Powder, Bendakaya Nuvvula Podi (less)

Remove ends, wash and slice green chilli into circles.Finely chop onion.

Heat oil in a wok, add all talimpu ingredients in order.Then add chopped green chillies and onion.

When onion turns almost translucent, add chopped lady finger pieces, turmeric powder and sprinkle salt.Cook covered for 5 minutes or until done by stirring occasionally.

Serve with rice or roti. Notes: For tangy taste, add tamarind extract in the beginning or lemon juice at end (less)

Then gently squeeze the milk out of the coconut. Strain the thick liquid and reserve it for later.

Wash and pat dry okra. Remove ends and chop them into 2 inch pieces.

Peel and finely chop onion. Remove stems, wash and slit green chillies into two.

Heat oil in a pan, add all talimpu ingredients in order. When urad dal changes color, add onion and green chiles.

Once onion turns translucent, add chopped okra, reserve coconut milk, turmeric powder and salt. Cook covered for 5-10 minutes on low flame or until okra turns soft.

Uncover and stir fry for few seconds to remove any excess moisture. Serve hot with steamed rice.

Notes: Make sure the coconut milk is not too watery (less)

Fresh lady’s finger is added to the flavored oil along with masala paste. It is then cooked till bhendi turns soft and onion loses its raw flavor.

Serve lady’s finger onion masala with steamed rice or with dal rice and papad. Makes: around 4 Servings of Lady’s Finger Onion Masala.

Ingredients: Lady’s Finger 15 – 20 app. Onion 1 Large 3 inch Piece Red Chile Powder 1/2 tsp Powder a Pinch 5 Salt to taste Masala: 1 tsp 1 tsp 1 tsp a Pinch 1 Tbsp Oil 1 tsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 1 Tbsp Method of preparation: Wash the lady’s finger and pat them dry.

Make a slit in each lady’s finger making sure the ends are intact. Peel and dice the onion.

Soak tamarind in few tablespoons of water for sometime. Heat a tsp of oil in a pan, add all masala ingredients in order.

When mustard seeds start spluttering or the spices are aromatic, remove from heat. Cool the mixture to room temperature and grind it into fine powder using a good grinder.

Add the diced onion, sufficient water and salt to the grinder and grind again into paste. Heat a tsp of oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add lady’s finger and fry briefly. Stir in ground masala paste and curry leaves.

Fry for couple of minutes, add tamarind extract and half a cup water. Cook covered on low flame for about 10 or until lady’s finger are soft.

Stir in red chile powder, turmeric powder and season with salt if necessary. Remove from heat and serve lady’s finger onion masala with steamed rice and dal.

Notes: Make sure lady’s finger is cooked well before removing the pot from heat. Suggestions: Adjust the red chile powder to taste.

Variations: You can also cook the onion with little oil before grinding with spices. You can also garnish bhendi masala with chopped fresh cilantro.

Other Names: Lady’s Finger Onion Masala, Bhendi Onion Masala, Bendakaya Ullipaya Masala (less)

Fill the spices in the Lady fingers. Heat the oil and fry curry leaves and bing for one minute.

Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt. Cook till it boils.

Cool, put an airtight jar. Keep it for 3 days, then serve (less)

Pound grated coconut; green chilies and mustard into a thick paste and keep it aside. Take oil in pan and over high flame season mustard, red chilli andcurry leaves.

Lower the flame, add curd and the ground ingredients and let it simmer for few minutes stirring continuously..

Add fried lady finger and salt to it and remove from flame after it boils. Note: You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation) (less)