Ingredients:
300 gms lady finger
2 onions thinly sliced into rings
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1” ginger grated
2-3 flakes garlic, peeled, crushed
1/2 lemon juice extracted
1 pinch asafetida
2-3 pinches turmeric
salt to taste
2 tbsp. oil
Method
- Slit lady finger half lengthwise.
- If too long cut into 3” long pieces.
- Heat 1 tbsp. oil in a nonstick pan.
- Add ladyfinger, stirfry till it is crisp.
- If overdone it will turn blackish, is underdone it will be sticky.
- Remove from pan, keep aside till required.
- Heat remaining oil in same pan, stirfry onions till golden brown.
- Keep aside in pan till required.
- Just before serving, heat onions in pan.
- Add all other seasoning, stirfry for a few seconds.
- Add ladyfinger, salt, stir and pour into serving dish.
- Garnish with chopped coriander.
- Serve hot and crisp with loli, rice or parathas.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Pakistani Cuisine's Index
