Lady’s Finger Curry

Description

A delicious curry from Srilanka. Lady's finger & brinjal are fired to make curry in our place. This curry can be served with steaming hot rice, warm roti, pittu, string hoppers, bread & thosai.
Ingredients
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
50 ml Water
1 MarbleSz Tamarind paste made with 50ml water

Instructions

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.

Notes

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:

Potato Curry

Beans – Potato Curry

Soya Chunk / Meat Curry

Fried Egg Curry

Dhal Curry

Kadalai Curry 

 

 

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24 comments to Lady’s Finger Curry

  • haja91

    I want to eat that,thanks for the recipe.Today,i am going to try that.cheers………..

    • Busy Bee

      Hiiiiii Dear,

      I am extremely sorry for very late reply. I dont know how I missed it. Its been a month. I am really sorry. 

      Try & let me know…

      Sorry again…

      Cheers

      Busy Bee

    • Busy Bee

      Hiiiiii Dear,

      I am extremely sorry for very late reply. I dont know how I missed it. Its been a month. I am really sorry. 

      Try & let me know…

      Sorry again…

      Cheers

      Busy Bee

       

  • shan

    Hi Manoo, i tried this curry y’day and it was awesome with meat curry powder. Also i made meat curry powder from ur receipe, b’coz i don’t prefer store bought. Good Aroma and we really liked it. Thanx for such a nice receipe.

    • Manoo

      Thats my pleasure…. The meat curry powder is good coz its grand ma's recipes. Btw, shall I conclude that indians like lady's finger the most. coz many tried it :D :D:D I am really glad to hear tat you two liked it…

  • Valentine

    Also, i didn’t made this much thicker. I made it like a gravy/masala. Just wanted to inform – Valentine

  • Valentine

    Manoo, i just tried your lady’s finger curry for chappati…tasted good. But i didn’t add meat curry powder. It tasted similarly like puli vendaika…but for that we don’t add any coconut milk. Thanx for you receipe

    • Manoo

      Thanks for dropping comments here… I have tried puli kathirika. A frind of mine brought it frm india. he said tat they dont use coconut milk. curry powder & coconut must for SL curries. and thats the only difference frm indian curries too… We make thick curries too. only fish curry is made with gravy… 

  • fathimaushana

    Hi Mano,
    I’ve only one year of cooking experience.I’m a new member to this site.I love cooking !
    I’ve one doubt.Is Meat curry powder avail in Store? Can I use Garam masala instead of meat curry powder?

    • Manoo

      Hiiiiiiii Fathimanushana,

      In Malaysia, they have meat curry powder. Yet I use home made one. This is how we make meat curry powder:

      Meat Curry Powder

      Btw, You can mix all store bought ingredients powders & dry roast it for a couple of min if you want to make curry powder. It works too. Try it in a little amount.  

      I have not tried with garam masala. Use a bit of it & increase the amount of chilli powder. It may work. Few tried this. Hope they would help too. I am sorry

  • kaviarun

    Haaai Manoo, wow superb recipe.Yesterday made for chappathi. With this curry wanted to eat extra chappathi. But controlled myself. Thanks a lot. will meet later. Study well.
    Kavi.

    • Manoo

      Thank a lot for dropping a line here. I missed lot in spiceindia in a week. Just logged into check for awhile as other two exams next week only. Take care Akka…. 

  • jeyalakshmi

    Manoo, I tried this today and it was awesome. very delicious. i didnt have curry powder at home, even then it was very nice. thanks for sharing.

  • Viji Aravinthan

    it looks very delicious. i will definitely try out today.

  • Visitor

    manoo,looks yummy,but have a question though…I see that almost in all of your recipies you have added meat curry powder.Is it because you like the meat curry flavour or is it typical srilankan way of cooking?Also will this item taste good even if I eliminate meat curry powder ?HAve u tried doing so?

    • Manoo

      Hi Visitor,

      Meat curry powder has all spices in it. If you use the normal chilli powder then you have to add all spices and you must know the exact amount to add to curries. You can see in others recipes they have mentioned many spices in their recipes. But,  we Sri Lankans (tamils) use separate fish curry powder (araicha curry powder) & (meat) curry powder. we DO not use chilli powder. we have a kindda chilli powder which is used to make instant sambols. So its easy for us to cook. Yet you can make this curry with chilli powder & masala powder.

      The procedure is important for curries. The amount of spices differs to ppl. Its all depends on their taste as well. Personally, I feel tat using spices separately is troublesome. Especially for me as I have to rush for classes. I have used chilli powder only to cook curries without any spices; used only onion, garlic (wjhole garlic 4 one curry) & some green chilli. It tasted different but good. Anyways, hope i explained your questions. The curry will taste yummy too btw :)  

  • Radha Arvindh

    Hi Manoo..

    Tried out this recipe of ur’s..A very delicious dish infact..I even tried making it with brinjal..Both tasted very good…Great job.

    Cheers
    Radha Arvindh

    • Manoo

      Hii Radha,

      I luv brinjal curry but nvr get to post it as ppl here just run with the dish before i take pic. So i got to post this only. Nice to hear it turned out. Of course it will as you are a good cook. Can see from your postings… Cheers…

      • Radha Arvindh

        Ohh Manoo..What a Compliment from u "good cook"..that really makes me feel very happy…But then, I have hardly posted 3 recipes till today..so soon u have given me such a great credit.. This is basically a great inspiration to me..Thank's for ur compliments..So what's ur next recipe that's going to come up.I am working on my next one..would be posting it in a day or two..Keep trying and let me know the outcome.Have a great day…

         

        Cheers

        Radha Arvindh 

        • Manoo

          You must be good enuf in cooking to post a recipe here no…? And ur recipes look different & yummy. I am a bit lazy to take out my grinder to work on ur recipes. I wont be posting any for sometimes. Uni work just occupying me. Today night thought to just browse net coz head gonna burst with work load – working 18hrs a day still not enuf time.  However, savin all yours & others recipes. Will try and let you know how it turn out when I get time…Besides, Good luck with your postings…

          Cheers

  • shan

    Manoo, this curry looks yummy…i will try this soon and let you know. Keep up the great work. You are a student and speding time to post such nice receipes. Thanks for ur effort. Okay, this curry can be mixed with white rice or as a side dish ?

    • Manoo

      Hiii Shan,

      Thank you so much for appreciating.No side dish required than papada(m). Yet,  Dhal curry, any vege sambol / pachadi goes well with it. Scrambled egg / fried egg / hard boiled egg goes well too.  Although there is no such thing, we student mix it with white rice and call it as lady's finger briyani :) :):) But such rice / briyani tastes awesome if you make it with gingelly oil. Waiting to hear how it turns out. 

      Cheers

      Manoo 

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