Ingredients
10 French beans, strung
10-12 long firm ladies fingers
1 tbsp. coriander leaves finely chopped
1 tsp. gramflour or plainflour
15 cashews whole
1/2 cup fresh cream
1/2 cup fresh curds
1/2 cup coconut grated
2 tbsp. cashews broken
2 green chillies deseeded, chopped
4-5 flakes garlic, peeled
3-4 peppercorns
1" stick cinnamon
2 cloves
1/2 tsp. mustard seeds
2 tbsp. ghee
1 tbsp. butter
salt to taste
Method
- Slice okra into two lengthwise. Cut into finger sized lengths.
- Sprinkle some salt, gramflour, mix and keep aside for 10 minutes.
- Cut french beans into finger sized oblique pieces.
- Grind broken cashews, coconut, chillies, garlic to a fine paste.
- Heat ghee in a heavy pan, fry whole cashews till golden, drain, keep aside.
- Add frenchbeans, fry till tender, drain, add to cashews.
- Add okra, fry to a crisp green, drain, add to cashes.
- Add ground paste to remaining ghee, stirfry and cook for 2-3 minutes.
- Add curds, stir continuously and cook till whiteness of curds disappears.
- Add salt, fresh cream, chopped coriander, stir well.
- Add fried veggies and cashews, mix gently.
- Transfer to serving dish.
- Heat butter in a small pan, add whole spices and mustards seeds.
- Allow to splutter, pour over vegetables.
- Serve fresh and hot.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 2 days
Goan Dishes Index
