Vendakka varutharacha Theeyal

Lady’s finger curry / Vendakka varutharacha theeyal

Ingredients:

Lady’s finger – 5 nos medium size, washed and sliced in circle shapes

Small onion -  10 nos medium size, cleaned and sliced breadth wise.

Green chillies – 1 medium size

Tamarind – lemon size, squeezed in hot water

Salt – for taste

Oil – to fry

To roast and grind:

Coconut grated – 2 cups (medium)

Urad dal – 1 tsp

Coriander powder – 2 tbsp

Chilli powder – 2 tsp

Turmeric powder – ½ tsp

Curry leaves- a sprig

To temper:

Coconut oil – 2 tbsp

Mustard – 1 tsp

Dry red chillies – 1

Curry leaves – a sprig

Method:

Heat oil in a pan and fry ladies finger for 5 minutes till it turns brown color on both sides. Now add sliced small onion and fry for 5 minutes until it turns light brown on medium flame. Sprinkle salt on it.  Add tamarind juice to the veggie and cook for 2 minutes. Transfer into another bowl.

In the same pan, dry roast grated coconut for few minutes until brown colour. Reduce the flame, keep the fried mixture towards one end and add coriander powder on the other end to heat it. Now slowly mix coriander with the fried coconut, keep aside and let it cool. Add chilli powder, turmeric powder to the fried mixture. Grind the fried ingredients to form a fine paste and pour over the cooked ladies finger. Heat it.

Mixing:

Heat coconut oil in a wok /cheenachutty – add mustard seeds and allow it to splutter, red chillies halved and curry leaves. Pour over the curry to season, close the lid for 2 minutes to maintain the aroma.

Note:

(i)                I add salt while frying, it gives extra taste to the veggie

(ii)              Add 1tbsp of urad dal to the grated coconut while frying gives thickness to the curry

(iii)            Avoid big peel while grating coconut for those who use hand machine for grating, as it will not fry properly.

(iv)            I use hot water to squeeze tamarind but can use cold water also.