Tuesday, October 04, 2016

Vendakka/ Ladiesfinger curry

Have you found yourself wondering as to what  curry to make for dinner tonight that goes well with chapatti ! I am sure many of you out there must have. Well here comes a dish to your rescue. An aromatic ladiesfinger curry that goes very well with most of the Indian breads.

10-15 ladiesfinger
1 onion sliced thin
1" ginger chopped
few curry leaves
1/4 tsp turmeric powder
1 tsp chilli powder(reduce if you don't prefer a very spicy version)
1 1/2 tsp coriander powder
1/2 tsp pepper powder
1/4 tsp fennel/perumjeerakam powder
1 small piece cinnamon stick
1 cardamom
2 cloves
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
1/2 tsp crushed black pepper
salt to taste
3-4 Tbsp oil(preferably coconut oil)
  • Grind together the cinnamon, cloves, cardamom, turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder into a smooth paste by adding little water.
  • Wash the ladiesfinger well and then pat dry them. Cut them into 1 inch pieces and keep aside.
  • Heat oil in a pan. Fry the ladiesfinger pieces on a medium flame until it shrinks slightly and changes colour. 
  • Using a slotted spoon remove the fried ladiesfinger from the pan  and keep aside.
  • In the same pan add the sliced onions, curry leaves and ginger.
  • Saute  until onion turns light brown in colour.
  • Add the ground paste and fry well until the water is absorbed and oil starts to show up from the sides.
  • Now add the fried ladies finger and mix well.
  • Pour the thin coconut milk and add enough salt.
  • Allow this to simmer for 8-10 minutes.
  • Finally add the thick coconut milk and just as it begins to boil remove from flame.
  • Sprinkle the crushed pepper on top and cover and keep aside for 10 minutes before serving.

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