Monday, 16 January 2012

INDIAN CUCUMBER/MAGGE AND VALI BENDI



Bendi is a Konakni preparation, very hot and spicy curry. More spicy makes the curry very tasty and lots of garlic seasoning enhances the taste of the curry. With this masala you can prepare with any veg or Pulses Bendi.


INDIAN CUCMBER AND VAALI BENDI


WHAT YOU NEED:


Indian cucumber or Magge 1 big
Vali or Basale leaves with stem 3 feet
Coconut 1/2 grated
Red chillies 8-9 ( fried in little oil)
Tamarind, marble size
Garlic 10-12
Salt to taste.


VAALI/BASALE


HOW TO MAKE:


Wash Magge,  peel and cut in big cubes.
Chop leaves and cut stem in 3' pieces.
Pressure cook both the veges for 10 to 15 minutes.
Grind grated coconut, red chillies, tamarind with little water to a fine paste.
Put boiled veges in a big vessel, add ground masala, water and salt.
Keep on the fire and bring it to boil for 5 to 10 minutes.


MAGGE+VAALI BENDI


Heat a small pan with 3-4 tsp of oil.
When hot add crushed garlic and fry till dark brown color.


Pour this seasoning on the curry Bendi.
Goes well with hot rice....

2 comments:

venkatesh kamath said...

though a strange combination of vegetables this combo has been though very popular with the Konkanis.
I like this item.

Jayashree Divakar said...

thank u venkatesh

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