Ladyfingers in thick yogurt sauce.


1 lb ladyfingers
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. urad dal
3/4 cup curds beaten
1/4 tsp. crushed red chilli
1/4 tsp. turmeric powder
1 onion finely chopped
1 stalk curry leaves
3 tbsp. shredded coconut
1/2 tbsp. coriander finely chopped
1/2 tsp. ginger grated
1 tbsp. cashews broken
5 whole red chillies
salt to taste
1 tbsp. wheat or any flour
2 tbsp. oil


Wash, drain 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.

6.Add mustard and cummin seeds, dal, to hot oil, allow to splutter.Then add whole chillies, curry leaves, ginger, stir. Now add onions, fry till lightly browned and add crushed chilli, turmeric, salt, paste, saute till oil separates.

Mix curds and flour to a smooth paste, add 1 cup water and add to the sauteed mixture and stir continuously till it boils.

Simmer for 5 minutes, check taste for masala and salt.Add fried ladyfingers, boil for 2 minutes.

Garnish with coriander, serve hot with rice or chapatti's.

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