Vendhaya Vendai Kuzhambu

Ingredients

Ladies Finger - 6 to 8
Onion - 1 (big)
Tomato - 1
Thick Tamarind Extract - 2 tbsp
Thuar Dhal - 2 tbsp
Salt - To taste
Turmeric Powder - 1/4 tsp
Jaggery - 1 small piece

To Temper

Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1 pinch
Curry Leaves - Few

Grind Together

Red Chillies - 7 to 8
Fenugreek - 1/2 tsp
Bengal Gram Dhal - 1 tbsp
Garlic - 2 flakes
Small Onions - 4 (peeled)
Grated Fresh Coconut - 1 tbsp


Procedure

Peel and slice onion lengthwise.

Cut ladies fingers into 1-inch pieces.  Chop the tomato finely.

Wash and cook thuar dhal with just enough water.  You can keep it along with rice in the pressure cooker.

Fry all the ingredients given to grind together (except coconut) in little oil and then grind along with grated coconut to a smooth paste.

Heat oil in a kadai and add the ingredients given for tempering.

Add sliced onions and chopped ladies fingers and fry together for few minutes.

Add tomatoes and stir for 2 minutes.

Dilute the tamarind extract with little water and add.  Cook till the vegetable is soft.

Add cooked thuar dhal, salt, ground paste with enough water and allow to cook till raw flavor goes and the gravy thickens.

Garnish with chopped coriander leaves.

Serve hot with hot rice, dosa, or pongal.


Notes:

When using fenugreek (vendhayam) in any recipe, do not over fry since it become bitter.  Add at the end, after frying other spices.

Ladies Finger Masala/Bhindi Masala

Source:

Mallika Badrinath Vegetarian Gravies


Ingredients:

Ladies Finger - 1/4 kg

Onions - 2 large

Tomato - 1

Fresh Thick Curds - 1 cup

Green Chillies - 2

Red Chilli Powder - 1 tsp

Salt - As required

Coriander Powder - 1 tsp

Cumin Powder - 1/2 tsp

Sugar - 1 tsp

Garam Masala Powder - 1/4 tsp

Cashewnuts - 5

Poppy Seeds - 1 tsp

Oil - To fry


Method:

Cut ladies finger into 1 inch length pieces. Deep fry in hot oil till light brown. (Do not over fry since it may become crisp.)

Dice onions and tomatoes into 1 inch pieces. Slit green chillies vertically.

Dry roast cashew nuts and poppy separately.

Fry onions till transparent in little oil.

Grind these onions with roasted ingredients to smooth paste.

Heat oil in frying pan, tamper aniseeds or cumin seeds with little fenugreek seeds.

Add slit chillies and ground paste.

Stir constantly in medium flame till golden brown colour.

Add sugar, salt, chilli powder, dhania/coriander powder, jeera powder and continue frying till oil separates. 

To this, mix strained and whipped curds and continue frying till oil floats on top.

Add cut tomatoes and ladies finger.  Allow it to boil for a few minutes.

Remove from fire and garnish with finely chopped coriander leaves.

Serve hot, garnished with fresh cream on top while serving if desired.

This rich and delicious gravy is a great accompaniment for rotis, phulkas, jeera rice, fried rice, etc.

This gravy is an all-time favorite of our family.  I always save at least 7 to 8 ladies fingers to do this whenever we buy it.