Terrace Grown Bhenda Rossu adding Ambado /( Ladies finger cooked in coconut based gravy adding sour hog plum's )

Terrace Grown Bhenda Rossu adding Ambado /( Ladies finger cooked  in coconut based  gravy adding sour hog plum's )

• Terrace grown Ladies finger/Bhenda  – 8 to 10 
• Coconut grated - 2  cup's 
• Red chillies -6  or according to the taste
• Sour Hog plums-2  
• Oil-2 tsp 
• Fenugreek seeds-1 pinch
• Coriander seeds - 2 tsp heaped 
• salt to taste  

Seasoning

• Oil - 2 tsp

• Mustard seeds - 1/2 tsp
• Curry leaves - 1 sprig
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Method

Wash the  Ladies finger ,chop the top n end cut them into 2 " pieces.

wash n slightly   Crush Hog Plums .

In 3 tsp  oil fry roast  Fenugreek seeds and Coriander seeds n cool it .  

Grind grated coconut, red chillies , n just before removing the masala , add the roasted  fenugreek seeds , coriander seeds n grind for 2 mts .

Masala shouldnt be too fine , it has to be a little coarse. 

In a vessel add the ground masala, chopped ladies finger , crushed sour hog plum's , salt n boil well till the vegetables are tender . Then season .

In a kadai add oil , add mustard seeds n when the seeds crackle add curry leaves .Add the ladies finger and fry for few mts . Add the ground masala , salt and water along with crushed hog plums . cover n cook till the ladies finger n hog plums is cooked well .