Ingredients:
1 KG Indian Ivy Gourd / Thindora / Thondekayi
1 KG Okra / Bendekayi
1/4 KG Green Chillies
1/4 Kg Bitter Gourd
2.5 litres of sour Buttermilk
1 - 1.5 tsp Asafoetida powder or Small grape sized Asafoetida
Salt to taste
Recipe:
Wash the vegetables and keep them aside. Slice each ivy gourd into 2-3 medium thin pieces. Cut the other vegetables 1 inch long as shown in the picture below.
Put buttermilk, salt, asafoetida powder in a vessel and mix well.
Add the vegetables and mix well.
Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.
Remove the vegetables from the buttermilk and sun dry.
Evening put this vegetables again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.
1 KG Indian Ivy Gourd / Thindora / Thondekayi
1 KG Okra / Bendekayi
1/4 KG Green Chillies
1/4 Kg Bitter Gourd
2.5 litres of sour Buttermilk
1 - 1.5 tsp Asafoetida powder or Small grape sized Asafoetida
Salt to taste
Recipe:
Wash the vegetables and keep them aside. Slice each ivy gourd into 2-3 medium thin pieces. Cut the other vegetables 1 inch long as shown in the picture below.
Put buttermilk, salt, asafoetida powder in a vessel and mix well.
Add the vegetables and mix well.
Cover one plastic sheet, place some hard material over that and keep it aside for about 7-8 hrs.
Evening put this vegetables again in the leftover buttermilk. Repeat this step until all the buttermilk gets absorbed(3-4 days). Sun dry the buttermilk chillies for next 6-8 days. Store them in an airtight container.
Microwave the sandiges or fry this in oil and serve. It goes well with Rice and yogurt/curd/buttermilk.
