Monday, 16 January 2012

Ladies finger curry


1. Ladies Finger - 250 gms
2. Onion 1 – finely chopped
3. Tomato – 1 finely chopped
4. Tamarind – small lemon size
5. Chilli powder – 1 tsp or to taste
6. Coriander powder – 1 tsp
7. Turmeric powder – ¼ tsp
8. Curry leaves – 1 spring
9. Mustard seeds – 1 tsp
10. Cumin seeds – ½ tsp
11. Fenugreek seeds – ¼ tsp
12. Oil – 2 tbsp
13. Salt – to taste

Vendaikai Kuzhambu or Bendakaya Pulusu:

Wash the okra and remove the edges and keep it aside.

Take a kadai and heat with oil.

Add mustard seeds.

When they start to crackle add cumin seeds, fenugreek and curry leaves.

Then add chopped onions.

Fry on medium flame until they turn into golden yellow colour. 

Add chopped tomatoes, brinjal and salt.

Sauté until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Fry for few seconds.

Then add tamarind extract.

Combine well. 

Now reduce the flame and cover with a lid.

Allow it to cook until the brinjal become soft or your desired consistency.

Now ladies finger curry is ready.

Serve with plain white rice.