Mahadeva's Bhaga Sasthra
182. Lady's Finger Curry
Ingredients :
| Lady's Finger | - | 24 palam |
|---|---|---|
| Ghee or Oil | - | 1 ½ palam |
| Chilly | - | ¼ palam |
| Mustard Seed | - | ⅛ palam |
| Black Gram | - | ¼ palam |
| Water | - | ⅛ padi |
| Tamarind | - | 1 palam |
| Powdered Salt | - | 1 palam |
| Karima Podi | - | 1 palam |
| Cooked Pigeon Pea | - | 2 spoon |
| Grated Coconut | - | 2 ½ palam |
- 1. Take out the stem from all the lady's finger and cut into small pieces. Take the oil or ghee in a vessel which did not become sticky by frequent cooking. When the oil or ghee is heated add the chilly,black gram,mustard seed and temper as described in the recipe.
- 2. Then add the lady's finger and sprinkle some water and close with a lid. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue.
- 3. Pour this tamarind water in the vessel in which lady's finger is cooking. Stir nicely from all the four sides and close with a lid till it is evenly cooked.
- 4. Lastly add the salt,karima podi,cooked toor dal one by one into the curry and stir nicely. After 2 minutes take out from the fire and add the grated coconut and serve.