|20 nos||Lady’s fingers or okra|
|Gingelly oil (for deep frying)|
|1 pinch||Mustard seeds|
|1 pinch||Fenugreek seeds (venthayam)|
|1 pinch||Fennel seeds (perum serakam)|
|10 nos||Small onions (cut lengthwise)|
|6 nos||Curry leaves|
|8 clove||Garlic (finely minced) or 1 teaspoom garlic paste|
|½ T||Chilli podwer|
|1 T||Meat curry powder|
|2 pinch||Cumin seed powder|
|Salt for taste|
|50 ml||Thick coconut milk|
|1 MarbleSz||Tamarind paste made with 50ml water|
Wash the lady's fingers well first. (Do not wash sliced lady's fingers).
Cut off the ends of lady's fingers and cut the reminded parts into 1 inch pieces.
Pour oil for an inch and deep fry lady's fingers little by little. Keep it aside.
Heat 2 table spoon of gingelly oil & slightly toast mustard, fenugreek & fennel seeds. Fry chopped onion till the raw smell goes away. Then saute garlic paste & curry leaves.
Add meat curry powder & chilli powder and sauté for a min in low flame. Once the raw smell of those powders goes away add coconut milk & tamarind pulp and bring the flame to high. Bring it to boil.
Add cumin seed powder & salt and reduce the flame to medium once the curry starts boiling. Stir well & then add fried lady's fingers and let it boil for 2 – 3 mins. Then reduce the flame to low & Stir time to time and cook until it thickens as shown in the picture.
This can be made without deep frying the lady's fingers. Keep the thava in high flame for a min and saute dry roast lady's fingers for a couple of mins. The taste may differ. (Uncle's Tip – I have never tried)
Tamarind paste is must.
A couple of green chillies can be saute with onions.
Any oil can be used, but gingelly oil curries taste awesome than other oils.
Other Curries From SL: