A simple ladies finger curry done the traditional way. Goes well with any South Indian rice varieties particularly with sambar. Tastes great with chapati also.
Ingredients
2 cups chopped ladies finger
1 small onion
2 medium sized tomato
1 ts mustard seed
1/2 ts urad dal
1/2 ts fenugreek seed
2 ts sambar powder
3 garlic cloves (crushed)
1/4 ts tamarind paste (optional)
1/4 cup thick coconut milk (optional)
Preparation
- Heat some oil in a kadai. Add the cut ladies finger and fry them until they get rid of its stickiness. Take them out in a plate.
- Heat more oil in the same kadai. Once hot, add mustard seed and urad dal and allow them to splutter. Next add fenugreek seed and fry until it changes its color a bit. (The addition of methi seeds gives a good flavor to this curry. So dont miss them out)
- Then quickly add the chopped onions and fry until they turn translucent.
- Add the crushed garlic cloves and toss them a little.
- Add chopped tomatoes and cook until they turn a little mushy.
- Add sambar powder and give a good mix.
- Add the fried ladies finger and a cup of water. Also add little tamarind water if you are adding them. Give everything a good mix.
- Allow the contents to boil. After that, close the kadai and cook in medium flame until the gravy has thickened well.
- If you are adding coconut milk, now is the stage to add them. Add the coconut milk and keep the flame in simmer. Continue cooking for 2-3 minutes.
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