Sunday, June 24, 2007

Okra (Bhendi) Chutney

- Half pound Okra – cut into large pieces
- Half pound Onions – cut into large slices
- 8 to 10 green peppers – broken into two pieces to avoid splattering while roasting
- Quarter cup fresh coconut
- Half cup coriander leaves (optional)
- 1 tbsp of aam choor powder
- A quarter tsp of Salt (optional)

- In a dry nonstick pan, roast the onion slices, cut okra and green peppers until they turn brown.
- Alternatively, you can grill or bake the vegetables
- Grind all these coarsely in the food processor.
- Another great chutney.

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