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Prathima Shivraj, Banglore, Karnataka, India
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Friday, 15 April 2011

Bindi Groundnut Fry(Made with left over edges)

Friday, 15 April 2011
Today I am posting a variety dish yet delicious. Instead of throwing away the edges, this tasty dish can be prepared with less effort with new taste.

Edges of Bindi - 1 cup(caps and tails)
Oil - 2 tablespoons
Sesame Seeds - 3 tablespoons
Ground Nuts - 3 tablespoons
Salt - 1 teaspoon(adjust)
Red Chilli Powder - 1 teaspoon(adjust)
Coriander Powder - 1/2 teaspoon

  • Grind the Bindi edges for few seconds(not smooth paste just pices should be crushed slightly) like below photograph. 

  • Heat oil in a pan, add sesame seeds, groundnuts, fry for two minutes.
  • Add Coarse paste and fry till it turns golden brown.
  • Add salt, red chilli powder, coriander powder, fry for a minute.
  • Serve with hot rice.


Nandini said...

Nice idea to use the pointed ends! Great side dish!

Shireen said...

Very innovative Prathima! No wastages anymore!

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