|
Ingredients
|
Quantity
|
|
Lady fingers
|
250gms
|
|
Onion finely chopped
|
1
|
|
Stalks curry leaves
|
1
|
|
Coconut shredded
|
3 tbsp
|
|
Coriander finely chopped
|
½ tbsp
|
|
Ginger grated
|
½ tsp
|
|
Cashews broken
|
1 tbsp
|
|
Red chillies
|
5 whole
|
|
Cumin seeds
|
1 tsp
|
|
Mustard seeds
|
1 tsp
|
|
Urad dal
|
1 tsp
|
|
Curds beaten
|
¾ cup
|
|
Crushed red chilli
|
¼ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Salt
|
to taste
|
|
Wheat flour or any flour
|
1 tbsp
|
|
Oil
|
2 tbsp
|
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.
