8-10 Kakharu Badi, 3-4 Bhendi, 1 small Tomato
1 small Onion, 2 green chillis, curry leaves
1 spoon mustard seeds, 4 tablespoon cooking oil
Salt to taste
Cut the Bhendi into 1inch pieces and fry them in a pan with 1 spoon of oil till the stickyness goes. No need to deep fry. Take it out and put 2 spoon oil again in
the same pan and fry the badis. Take the badis out. Heat another spoon of oil, add the mustard seeds. When they splutter, add the cut onions and fry till brown.
Also add the cut green chillis and the curry leaves. When done add chopped tomatoes and cook for 2-3 mins till tomatoes are cooked. Add 1 cup of water. When it starts boiling
add the badis. Cook till badis absorb 3/4th of the water. Serve with pakhala.