Monday, July 16, 2007

Bendekaayi Curry!!

Cooking Time : 15 min.
Preparation Time : 20 min.
Serves 6.

1/2 kg. bendekaayi (ladies fingers)
1 teaspoon jeerige (cumin seeds)
1 teaspoon saasive (mustard seeds)
1 tablespoon uddina bele (urad dal)
3 whole red chillies
5 to 6 karibevina soppu (curry leaves)
1 irulli onion, chopped
2 tomatoes, chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teacup fresh curds
3 tablespoons oil
salt to taste
oil for deep frying

To be ground into a paste
1 coconut and 2 tspoons Cashew nuts


1. Cut the Ladiesfinger into 1" Pieces
2. Deep fry in oil until crisp.
3. Heat the oil, add the cumin seeds, mustard seeds and urad dal and fry. After a while, add the red chillies and curry leaves and cook again until the seeds begin to crackle.
4. Add the onion and saute until golden in colour.
5. Add the tomatoes, chilli powder, turmeric powder, the paste and salt and fry until the oil separates.
6. Add 1-1/4 cup of water to the curds and churn. Add to the mixture. Add cocunut paste. Add the bhindi and cook for a few minutes.
7. Serve hot with Rice and Uddina Happala.(Urad Papad).

Also tastes good with Chapathis.

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