Bhendi with Copra

Ingredients:

Bhendi 2 Cups Sliced
Onion 1
Copra / Dry Coconut 2 – 3 Tbsps
Garlic 2 Cloves
Red Chili Powder to taste
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash, pat dry and remove the ends of the bhendi.
Slice the bendi vertically and keep aside.
Peel and thickly slice the onion.
Peel and roughly chop garlic.

Grind dry coconut, garlic and red chili powder into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced bhendi.
Fry for couple of minutes, stir in sliced onion.
Cook covered for 3 – 5 minutes or until bhendi turns soft but not mushy.
Uncover and fry till edges of onion turns brown and sides of bhendi turns brown.
Stir in ground dry coconut powder.
Fry for around 2 mintues and remove from heat.
Serve bhendi with copra with steamed rice or with roti.