Badi: 15- 20 small
Small Onion: 1 (chopped into small pieces)
Green Chilli: 1 (slit into two pieces)
Curry Leaves: 5/6
Coconut (grated): 2tbsp
Tomato: 1 small (chopped into small pieces)
Cilantro: 1 tbsp (chopped)
Ginger: 3 / 4 thin long strips
Oil: 2 tbsp
Water: 1 small cup
Salt, turmeric, and chili powder to taste
Five spices (panch phutan): 1 small spoon cumin

Deep fry the Badi and keep it aside.
Heat frying pan or wok. Put 2 spoons of oil. When hot put the five spices (phutan).
Add chopped onion to this and let it turn golden yellow.
Add green chili, curry leaves and tomato to the above. Let it cook. Add salt, turmeric and chili powder to it. When it is cooked properly add water to the above cooked spices. The consistency should be moderately thick not watery.

Put grated coconut to the above gravy. After 2/3 minutes add Badi and chopped cilantro. This dish is ready to serve.
[Badi Phoola is a simple side dish that goes well with the plain Rice and Dali. ]

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