Ingredients
250 gms ladyfingers
1 onion finely chopped
1 stalk curry leaves
3 tbsp. coconut shredded
1/2 tbsp. coriander finely chopped
1/2 tsp. ginger grated
1 tbsp. cashews broken
5 whole red chillies
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. urad dal
3/4 cup curds beaten
1/4 tsp. crushed red chilli
1/4 tsp. turmeric powder
salt to taste
1 tbsp. wheat or any flour
2 tbsp. oil
Method
- Wash, wipe and cut tips and bases of ladyfingers.
- Make a vertical slit in each. Chop to 1" pieces.
- Grind coconut and cashews to a coarse paste.
- Heat oil in a heavy pan, fry ladyfingers till crisp.
- Drain and keep aside.
- Add seeds, dal, to hot oil, allow to splutter.
- Add whole chillies, curry leaves, ginger, stir.
- Add onions, fry till lightly browned.
- Add crushed chilli, turmeric, salt, paste, saute till oil separates.
- Mix curds and flour to a smooth paste, add 1 cup water.
- Add to the sauteed mixture and stir continuously till boil is reached.
- Simmer for 5 minutes, check taste for masala and salt.
- Add fried ladyfingers, boil for 2 minutes.
- Garnish with coriander, serve hot with steamed rice or rice rotis.
Making time: 25 minutes
Makes: 3-4 servings bowl
Shelflife: Best fresh
Kerala Dishes Index
