Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 9048 times
Fried ladies finger and brinjal placed on spaghetti, topped with basil flavoured curd and pesto sauce.
- Combine the curds and basil in a bowl and whisk well. Refrigerate till use.
- Heat the oil in a kadhai and deep fry the brinjal slices and ladies finger slices till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Place the spaghetti on a serving plate and arrange the brinjal slices on top.
- Pour some pesto and arrange the ladies finger slices on top.
- Top with basil-curds mixture and again top with remaining pesto.
- Serve immediately.
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