Pasalai keerai - 2 punches Onion - 1 (medium size) Green chilli - 3 nos
Bengal gram dal - 2 tsp
Gram flour - 3 tbs Asafoetida - 1 pinch Curry leaves - A hand full Coriander leaves - A handfull Salt to taste
Oil - For frying
In a cup of water add finely chopped keerai, onion, ginger, green chilli, salt, gram flour, bengal gram dal, and asafoetida, curry and coriander leaves knead well. Heat 2 tbs oil and pour it to the thick bonda batter. Mix well and then make small bondas In medium heat Fry the bondas in oil and serve hot with tomato sauce...