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Monday, 8 December 2014

Bhendi Veg Balls

Recipe: Bindi Veg. Balls
Shared by : Vasudev Srinivasan
Dated : 22/11/2014 

Ingridents :
Lady's Finger/Vendaikai/Bindi - 250gm
Carrot/Gajar - 1 small (very tender)
Potato/Urulaikizhangu - 2
Peas / Pattani - 1 cup
Grated Paneer - 1 cup
Ginger 1 small piece, 
Corriander Leaves - as desired
Curry Leaves - 10 Leaves
Cashew/Badam 5/10 pieces,
Pepper & Jeera = 1 tea spoon each
Rice Flour - 25gm
Bengal Gram Flour - 50 gm
Pattai, Clove, Jadhi pathiri (Masala items) - a little
Salt to taste
Asafoetida - pinch
Elaichi powder - pinch
green chilli - 2
red chilli - 2 or 4
coconut grated - 1 small cup
Bread - 4 slice
Oil - for frying

Step1: Boil Potato, Peas so that we can mash potato.
Step2: Cut Lady's Finger and carrot into thin pieces.
Step3: Fry Ginger, Corriander Leaves, Curry Leaves, Cashew/badam, Pepper, Jeera, Green/Red Chilli, Grated coconut & Masala items with little oil. Then Grind to make a paste.
Step4: Mix the paste with smashed potato and Lady's Finger, carrot and boiled peas and add salt. and mix with Rice/Bengal Gram Powder. 
Step 5: Make balls of above mixture. (or desired shape)
Step5: Make powder from bread and dip the balls in the bread powder 
Step6: Heat the oil in a frying pan and fry the balls till it turns golden colour in normal heat.
Serve with Tomato Ketchup and/or with Pepper powder sprayed on Curd decorated with Corriander leaves.


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