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PrintLADY'S FINGERS IN GRAVY
Serves :
15
Preparation Time :
Cooking Time :
Preparation Method :
- Soak rice for 15 minutes; roast red chillies and methi seeds. Grind all together to make masala.
- Extract juice of soaked tamarind.
- Chop ladyfinger into large pieces.
- Pressure-cook tamarind extract, turmeric powder, asafoetida, salt and half the curry leaves for one whistle.
- Fry the lady fingers in 3 teaspoons of oil. Close lid and stir again. Allow to become brown. Add to gravy.
- Heat 1 teaspoon of oil and allow the mustard seeds to splutter; add remaining curry leaves and add these to the mixture. Boil for a few minutes.
- Add ground masala just before removing Gravy from fire.
INGREDIENTS
- 300 grams of lady fingers
- 2 small lemon-sized tamarind
- 2 teaspoon of asafoetida
- A few curry leaves
- 1 teaspoon of mustard seeds
- A pinch turmeric powder
- 5 teaspoons of cooking oil
- 2 tablespoon of rice
- 6 red chillies
- 1 teaspoon of methi seeds
- Salt to taste
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