It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.

INGREDIENTS :

• bhendi or okra 1kg
• salt to taste
• chilli powder 1tsp
• oil for frying

METHOD:

• Wash,pat dry  and cut bhendi into thin circles.
• Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
• Later, transfer to a bowl and add salt and chilli powder to taste.
• Repeat procedure for all the cut slices.
• Store in an airtight container.

Handy hints:

• Bhendi should not be wet while cutting.
• Pat dry well on an old towel.
• Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
• Chilly powder add according to the taste, the more, the spicier it is.

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