Ingredients :
Ladyfinger or Bhindi - 500 gm
Corn - ½ small bowl
Fresh coconut paste - 2½ tsp
Ginger paste - ¾ tsp
Garlic paste - ¾ tsp
Cumin seeds - ½ tsp
Carom seeds - ¼ tsp
Cumin powder - ½ tsp
Asafoetida - ¼ tsp
Coriander powder - ½ tsp
Black pepper powder - ½ tsp
Dry or green mango powder (amchur powder) - ¾ tsp
Chaat masala - ½ tsp
Kashmiri red chilli powder - ½ tsp
Turmeric powder - ½ tsp
Chopped coriander leaves - ¼ cup
Desiccated coconut - 1 tsp
Ghee (clarified butter) or oil - ¼ cup
Method :-
1. Wash and slice the ladyfinger or bhindi into long four parts or two.
2. Parboil the corns (½ small bowl) with little amount of salt. Strain and remove all the excess water. Keep aside.
3. Heat ¼ cup ghee (clarified butter) or oil ( preferable - coconut and olive oil) in a deep pan. Roast all the chopped ladyfingers or bhindi on a low-medium flame till brown colour and crispy. Cook from all the sides. stir occasionally.
4. In the same pan, Add 2-3 spoon ghee clarified butter or oil if required. Add ½ tsp cumin seeds, ¼ tsp carom seeds. Cook to splutter. Add ¾ tsp ginger- ¾ tsp garlic paste. Sorte it to light brown colour.
5. Add the parboiled corns and 2½ tsp fresh coconut paste. Mix well and cook for 2-3 minutes on a low-medium flame with a lid to cover.
6. Add the roasted ladyfinger in the pan and all the spices along with the red chilli powder and salt. Mix well and cook for 3-4 minutes on a medium flame.