kitchen interior design kottayam
you need to wash it before slicing it. after washing you need to dry each and every lady finger on a kitchen towel or tissue. make sure there is no water remains on the ladies finger we drain the water in order to avoid the spluttering of oil while shallow frying have taken around 12 ladiesfinger while choosing the bhindi/ladies finger try to break the tip of the bhindi with your finger and if it breaks with a pop sound it is a good ladies finger. else if it just crushes when we try to break it is a very ripe one which is not very suitable for this dish. when you select from the supermarket buy the ones which pops well slice the ladies finger in medium pieces. you can slice it according to your choice too you need to be careful when you slice the ladies finger , there might be worms growing inside so be alert while slicing it we need to shallow fry these ladies finger keep a non stick pan / kadai on the stove
add 3 tbsp coconut oil once the oil is hot add the sliced ladies finger to the kadai on medium heat fry these ladies finger. no need to overcook soak a small ball (gooseberry size) of tamarind in hot water (helps in melting faster) when the color changes from dark green you can remove from the fire this dish serves for 3 people to the same oil add 5 whole red chilli and fry it on medium heat it is better to fry each ingredient separately as the frying time is different for each. when the red chillies start to turn black remove from the fire
add 1 1/2 tbsp fresh coriander seeds and roast it in the same oil if you are using the masala powders then add the corriander powder, chilli powder while frying the grated coconut roast it well. do not burn it roast 1 pinch of fenugreek do not add too much of fenugreek it will be bitter if you feel the fenugreek is less you can add some fenugreek powder in the end now add 10 shallots for roasting roast it till the raw smell goes once the shallots turn light brown remove from the fire
now add 6 tbsp of grated coconut roast the coconut in medium heat . be careful in stirring the coconut as it will get burnt fast. add some curry leaves keep stirring you can make shallot/brinjal theeyal as well when the coconut turns really brown we can remove from the fire.add 2 pinch of turmeric powder and asafoetida adjust the salt and spice according to your preference this is the perfect color for our grated coconut to be removed from the heat. remove it to a separate plate. in case you forget to put the turmeric powder and the asafoetida . just heat it separately till the raw smell goes and then add to the grated coconut
once the roasted coconut cools we need to grind it add 4 red chillies first add the rest of the roasted ingredients to the grinder, except the ladies finger and shallots grind it with just enough water to make a fine and smooth paste this is the consistency heat the kadai again add 1 tbsp coconut oil once the oil is heated add 1/2 tsp of mustard seeds and 2 red chillies, curry leaves once the mustard seeds splutter add 1 glass of tamarind juice (which is sieved)
let it boil well add the coconut paste add 2 glass of hot water add salt once the coconut is ready taste the spice level . if you want more grind the rest of the roasted red chillies too let it to boil for 5 minutes now add the ladies finger and the shallots to the boiling gravy now you can cook the gravy to your preferred consistency.for theeyal it is semi medium thickness for the gravy you can add a bit of jaggery (optional)
add garlic (if you prefer) while roasting the shallots now close the dish and cook for 5 mins so that the ladies finger cooks well and blends into the gravy once the gravy cools down it gets thicker. adjust salt just add some curry leaves on the top for the flavour after turning off the heat close the dish and keep aside . the gravy becomes thicker. serve as and when it cools down