Ladies finger curry (vendakka curry)

Ladies finger dishes (particularly 'Mezhukkupuratti' or Curry) were a staple during my childhood as it was easily available in the backyard. It always gives me a nostalgic feeling. 

In terms of Ladies' finger curry, there are two types: Fried coconut 'Theeyal' or spicy ladies finger curry with coconut milk or curd.

Ingredients

Ladies finger, 200 g

Coconut oil, 5 tbs +1 tbs

Mustard seeds, 1tsp

Onion (finely chopped), 1 no. or 100 g

Tomato (finely chopped), 1 no. or 100 g

Ginger (chopped and crushed), ½ tbs

Garlic (chopped and crushed), ½ tbs

Green chili (slit), 2 nos.

Curry leaves, a few

Coriander leaves (chopped), 1 tbs

Curd, ½ cup (Gently whisked)

Hot water, 1 ½ cups

Salt, 1 tsp

spices

Turmeric powder, 1/2 tsp

Chili powder, 1 1/2 tsp

Coriander powder, 2 tsp

Fenugreek powder, 1/4 tsp

Garammasala powder, 1 tsp

Preparation

• Thoroughly wash the ladies finger, pat dry with a kitchen towel.
• Snip the heads and ends. Slit lengthwise and cut into 2-inch pieces. 
• Take the spices in a small bowl and set aside.
• Heat oil in a saucepan and sauté the ladies finger until half cooked, then transfer to a bowl.
• Add another tablespoon of oil and mustard seeds.
• Once it pops, add ginger, garlic, green chili, and curry leaves; sauté for one minute or until aromatic.
• Add onion and sauté until the onion turns light brown.
• Add tomato and sauté until well mashed.
• Add spices and sauté until the oil separates, over low flame.
• Add water and salt. Cook until the gravy thickens.
• Add curd and mix well. After one minute, add ladies finger.
• Cook again for two to three minutes over low flame.
• Check salt.
• Sprinkle coriander leaves and switch off the flame.

Your tasty ladies finger curry is ready. Enjoy with rice.

Thank you

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