Ladyfinger curry

   Whenever I say Bhindi curry, my North Indian friends used to stare at me in disbelief. They would ask me about the recipe too. Back then they could not even visualise the dish. But now it is not so anymore. Thanks to the internet, anybody can make any dish if they want.

   Back home almost in every house, this dish is made. Even on special occasions like local festivals and marriages 'vendakai puli kolambu' (that is what it is called in our part of the south) is made. Marriage means like it was in the olden days, not the present days where everyone is competing with everyone to show who can spend more. In our house, I and my daughter love this dish with plain rice. Abi likes a different version of vendakai kulambu.

     Now let me take you to the recipe.

INGREDIENTS:

1. Ladyfinger: 250 gms

2. Shallots: 1/2 cup (cut into two pieces)

    or the normal onion: 1 medium (cut into big pieces)

3. Green chillies: 3 nos

4. Tomato: 1 no

5. Tamarind: size of an amla

6. Jaggery/ sugar: 1 teaspoon

7. Turmeric powder: 1/2 teaspoon

8. Salt: To taste

9. Oil: 1 tablespoon + 1 teaspoon

10. Mustard seeds: 1/2 teaspoon

11. Curry leaves: 1 sprig

TO POWDER:

1. Channa dal: 1 tablespoon

2. Urad dal: 1 teaspoon

3. Coriander seeds: 1 1/2 tablespoon

4. Jeera: 1 teaspoon

5. Methi seeds: 1/2 teaspoon

6. Dry red chilli: 2nos (as per taste)

7. Coconut: 3 tablespoons

METHOD:

1. Wash, dry and cut the ladyfingers. Peel the shallots and keep aside. It can be used as a whole also. If using onion, then cut them into big pieces.  Chop the tomatoes. Soak the tamarind in water and take out the juice.

2. Roast all the ingredients mentioned in 'to powder', except coconut. Let it cool and grind them into powder (like garam masala). Keep aside.

3. The coconut can be added to the roasted ingredients just before grinding OR it can be added at the end of cooking. If grinding the coconut, then water can be added and grind to a fine paste.  

4. Heat 1 tablespoon of oil in a pan and fry the ladyfingers till it changes its colour. Add salt and saute for a minute. Now pour in the tamarind juice mixed with a cup of water. Let it cook for a couple of minutes.

5. In another pan or kadhai, heat a teaspoon of oil, add mustard seeds, curry leaves, onions and green chillies. Saute them on medium heat till the onions are translucent and then add chopped tomatoes. Cook till the tomato is mushy. Add ladyfingers, turmeric, ground masala (with or without coconut), salt and jaggery. Adjust the consistency by adding water if needed. Cover and cook till the vegetables are cooked.

6. If using coconut in the end, then this is the time to add it. I have followed this method. Add grated coconut and mix well.

7. Remove from heat, garnish with coriander leaves. Serve hot with plain rice.

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