6 June, 2013
Okra/Bhindi/Ladyfinger Curry (from cookbook)
Lady’s finger(also familiarly known as Okra in US, Bhindi in India) is chopped and cooked in oil and spices along with onion. The curry is seasoned with roasted corainder powder. Serve lady’s finger curry with steamed rice and dollop of ghee.
Makes: around 2 Servings of Lady’s Finger Curry.
Lady’s Finger (Chopped) 2 Cups
Green Chiles 2
Coriander Powder 1 tsp
Turmeric Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.
Peel and finely chop the onion.
Remove stems, wash and roughly chop green chiles.
Coarsely grind the green chiles and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and lady’s finger.
Cook covered on low flame for around 10 minutes.
Uncover, stir in green chile paste, turmeric powder, coriander powder and salt.
Fry for around 5 minutes and remove from heat.
Serve lady’s finger curry with steamed rice and dollop of ghee.
Notes: Make sure lady’s finger is cooked well.
Suggestions: Adjust spice with green chiles.
Other Names: Lady’s Finger Curry , Bendakaya Kura