Halwai August 15, 2020



  1. Heat oil and deep-fry lady’s fingers till crisp. Drain and keep aside on absorbent paper till required.
  2. Heat oil in a heavy pan, add mustard seeds and allow to splutter.
  3. Add asafoetida, curry leaves, red chillies and then the paste.
  4. Stir fry for a few seconds and add curds, stirring continuously.
  5. Allow to boil and thicken a bit.
  6. Add lady’s fingers, stir, resume boiling and take off fire.
  7. Garnish with chopped coriander.
  8. Serve hot.

Recipe courtesy of Saroj Kering