1 pav black gram dal
12 green chillies, chopped
1 tbsp coconut gratings
oil for frying
1 sprig curry leaves
1 tsp table salt
Soak black gram dal in water for at least 2 hours.
Cut green chillies finely.
Put the soaked dal in a colander. Let all the water trickle down.
Then grind dal to make a fine paste, without adding water.
Shift paste to a vessel.
Combine coconut gratings, curry leaves and green chillies and salt.
Put a few drops of asafoetide water. Heat oil in frying pan.
Shaped bondas with moistened hands, put them gently in oil and deep fry till it turns brown, turning over once or twice.