My most favorite recipe out of ladies finger is this masala. The main reason is that ,I can give it as a side dish or a spread or a mix which can be mixed with rice. Ladies finger fry for sure will be tastier but it can serve only a single purpose as a side dish. Now a days we search for recipes of this sort only and so this will be very useful for youngsters especially bachelors. The procedure is more important than ingredients.
Ingredients
Ladies finger (tender ones) -1/4 kg
Chopped onion -1
Chopped tomato -1
Sambar powder- 2 teaspoons
Turmeric powder -1/2 teaspoon
Curry leaf-little
Curd-2 teaspoons
Coriander leaves-little
For seasoning
Mustard seed-1 teaspoon
Broken urudh dhal-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Procedure
Keep the kadai in the stove.
In 1 table spoon of oil season the curry with items given for seasoning.
Now add the onions and sauté well.
After the onions get sauted, add the tomatoes and sauté for 2 to 3 minutes.
Add the sambar powder, turmeric powder and the salt needed and mix well.
When there is not much of water content (water from tomato ) add the cut ladies finger pieces.
Mix everything well.
Keep the stove in medium fire.
When you feel that the ladies finger has reduced in qty add the curd and mix well.
Cook for 5 minutes stirring regularly.
Now sprinkle 2 table spoons of water and mix well.
Cook for another 3 to 4 minutes.
Check for the taste now.
If anything is missing, it can be added now
Again add 2 table spoons of water and mix well.
Cook for a minute.
Now you will find that your curry is like a masala.
Keep in mind that the flame should be in medium all the time else the curry will get burnt.
When the curry is in desired consistency, switch off the stove
Garnish with coriander leaves
10 comments:
Lovely masala.will try this for sure..
Welcome back. Have been regularly checking your blog, it appears you were busy elsewhere. Looking forward to more tasty recipes.
Thanks for posting this wonderful recipe. I tried this today and it came out awesome.
hi aunty,
i tried this gravy.. it came out well. i used aachi sambar powder instead of home made sambar powder. is it ok aunty?
and one more doubt:
what is the difference between mutton kulambu and chicken kulambu? coz we are adding same ingredients to both menu.. could u plz clear my doubt. tq aunty
I have tried many of your recipes and have always come out good. This is the 1st time iam posting my comment.. I tried this ladies finger masala yesterday for dinner and it was yummy yummy.. I wondered why the recipe calls for Curd but then i realised the change in taste after adding it... Is that the reason for adding the curd..gives a li'l tangy taste..?
I love ur blog and your recipes and started to like cooking after trying each and every recipe of yours.. Thanks Aunty... !!!!
-Revathy, B'lore
hi mam.. i'm from Melbourne.. I used to check your blog very frequently and all the recipes are awesome. You generally use small onion but here small onions are very costly so can i replace it with big onion??? and we dont get Brinjal here can i replace it with eggplant?? Plz clear my doubt. Thanks for all your recipes.
Yes Nasee.You can replace small onions with big and brinjal with egg plant.Even people in US do the same.
Thanks a lot mam.. i tried 3 recipes from your blog and all came out good.
My two year old kid loved this vendakkai masala a lot. Thanks again.
madam what do you mean when you say small jeera? seeragam or sombu? please clarify. thanks
deepa,small jeera means jeeragam
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