This for sure is one mouth watering, South Indian curry. Ladies finger/ bendekay in a swirl of thick and creamy coconut based gravy, with sweet, tangy and mildly spiced flavours. Isn't it lip smacking?. It truly is and you will miss it if not tried at lest once.
This is my mother's recipe with a little tweeking done by me.
Note: It is very important to wash and pat dry the ladies finger with a kitchen towel before chopping.
1/4kg - ladies finger
1/2 - cup of grated fresh coconut
2 tsp - channa dal / kadalebele.
1 tsp - urad dal / uddinabele
8-10 - dry red chillies
2 tsp - white sesame seeds
2 tsp - thick tamarind extract
1 tsp - pounded jaggery
1/2 tsp - turmeric powder
1 tsp - chilli powder
3 tsp - cooking oil
1 tsp mustard
2 - strings of curry leaves
Salt as per your taste
Method :
Start by frying the finely copped bhindi in a little hot oil put in a Kadai / pan
Dry roast channa dal, urad dal, red chillies and sesame
Grind it to a fine paste along with grated coconut by adding water. Add watersd much as required to make a thick fine paste
Heat a pan and crackle the mustard seeds in hot oil, throw in two red chillies, curry leaves and fry along with the ground masala paste for about 3 minutes
Add in turmeric and chillie powder, give a good mix and fry for 3 minutes
Put a cup of water and allow it to boil. This curry has to be thick, so don't add too much water. Add water just to get the masala paste set in is enough
Once it starts to boil,add the fried ladies finger and mix well
Once it starts to boil add salt, tamarind paste and jaggery
Now the creamy curry is ready to savour.
A satisfying meal is the one with a cup if rice , rasam, Gojju and curds ahh bliss.
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