Recipe - Bhindi Kerala Style

250 g Ladyfingers
1 Onion finely chopped
1 Stalk curry leaves
3 tablespoon Coconut shredded
One half tablespoon Coriander finely chopped
One half teaspoon Ginger grated
1 tablespoon Cashews broken
5 Whole red chillies
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 teaspoon Urad dal
Three fourths cup Curds beaten
One fourth teaspoon Crushed red chilli
One fourth teaspoon Turmeric powder
Salt to taste
1 tablespoon Wheat or any flour
2 tablespoon 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: 34