BINDI PACHADI

BINDI 200 GMS
IMLI LIME SIZE MEASUREMENT - OR PASTE 4-5 TSP
GREEN CHILLI - 3-4
SALT TO TASTE
CHILLIPOWDER HALF TSP
JAGGERY - TO TASTE
MUSTARD
HING
METHI SEEDS

METHOD
CUT BIND INTO HALF INCH PIECES. SLIT GREEN CHILLIES.
HEAT OIL. PUT 1 TSP MUSTARD, HING AND METHI SEEDS. WHEN MUSTARD CRACKLES PUT THE CUT BINDI AND GREEN CHILLI. FRY IT FOR ABOUT 5 MTS. ADD THE TAMARIND PULP. LET THE BINDI GET COOKED. ADD THE JAGGERY AND KEEP IT ON MEDIUM FLAME TILL THE GRAVY THICKENS. TAKE IT OUT FROM FIRE. CAN HAVE IT WITH MOLAGOOTTAL.

METHOD 2
EVERYTHING SAME. INSTEAD OF PUTTING GREEN CHILLI, GRIND THE SAME WITH 2 TBSP OF GRATED COCONUT, RAW MUSTARD AND ADD IT WHEN THE BINDI GETS COOKED.