Monday, April 14, 2008

Ladyfingers Curry with Coconut

Learnt From: My Mom.


Ladyfingers --- 30 – 35 around
Onion --- ¼ th of the big one
Turmeric Powder --- a pinch
Green Chilies --- 5
Chopped Ginger --- 2 tblsn
Salt --- as per taste
Shredded Coconut --- 2 tblsn

For Seasoning:

Oil --- 2 tblsn
Urad dal --- 1 tsp
Mustard seeds --- 1 tsp
Cumin seeds --- 1 tsp
Dry Red Chilly --- 1
Curry Leaves --- a few

Chop ¼ th of the big onion.
Clean and Chop ladyfingers.
In a pan, add chopped ladyfingers. Don’t add anything to the pan. Stir fry ladyfingers till the stickiness goes off. Keep them aside.

Look at the pan how sticky it is.

In another pan, heat 2 tblsn of oil.
Add and toast seasoning one by one like… urad dal, mustard seeds, cumin seeds, chopped dry red chilly.
Add chopped onions. Fry till translucent.
Add chopped ladyfingers, a pinch of turmeric & enough salt to the ladyfingers.
Add a cup of water.

Cook till ladyfingers become tender.
In the meanwhile, grind 5 green chilies, 2 inch piece of ginger. Keep that aside.

Keep 2 tblsn of shredded coconut aside.
Add the ground paste and shredded coconut when ladyfingers are done. At this stage turn the heat to medium heat.

Stir fry for 2 minutes. Turn off the heat.
Transfer the curry to a serving bowl.

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