Bhindi Kerala Style Recipe - Cooking Index
Bhindi Kerala Style Recipe - Cooking Index
| 250 | Ladyfingers | |
| 1 | Onion finely chopped | |
| 1 | Curry leaves | |
| 3 tablespoons | 45ml | Coconut shredded |
| 1/2 tablespoon | 7.5ml | Coriander finely chopped |
| 1/2 teaspoon | 2.5ml | Ginger grated |
| 1 tablespoon | 15ml | Cashews broken |
| 5 | Red chillies | |
| 1 teaspoon | 5ml | Cumin seeds |
| 1 teaspoon | 5ml | Mustard seeds |
| 1 teaspoon | 5ml | Urad dal |
| 3/4 cup | 177ml | Curds beaten |
| 1/4 teaspoon | 1.3ml | Crushed red chilli |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| Salt to taste | ||
| 1 tablespoon | 15ml | Wheat or any flour |
| 2 tablespoons | 30ml | Oil |
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.
Making time: 25 minutes
Makes: 3-4 servings bowl
Shelflife: Best fresh
Source:
David Smith 1998
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