Vendaka Curry

Volume

Serving for 4-5 people.

Ingredients

- 1 kg ladies' finger
- 3 tbsp oil
- 1 tsp mustard seeds
- 2 tbsp urad daal
- 0.25 tsp asofoetida
- 0.5 tsp turmeric
- 4 tsp red chill powder (more as required)
- 2 tsp salt (+to taste)

Other Requirements

- Sauce pan (with a lid) + ladel
- Second sauce pan

Steps to Prepare

1. Cook the Curry

  1. Cut 1 kg of ladies' finger and keep ready.

  2. Add 3 tbsp oil to a sauce pan (with a lid) and wait for it to get hot. Add 1 tsp of mustard seeds.
  3. Once the mustard seeds begin to sizzle, add 2 tbsp urad daal, 0.25 tsp asofoetida, 0.5 tsp of turmeric and 4 tsp of red chilli powder. Add a 2 tsp of salt to add some more flavour.
  4. Add the cut ladies' finger to the dish and stir thoroughly. Make sure that all of the oil and spices are well distributed across the ladies' finger, and not only on some parts of it.

  5. Allow it to sit for a while within the suce pan. The idea is to retain the moisture for the time being, so that all of the ladies' finger becomes softer, and is cooked well. Once ready, it should look softer, and the cross-section of each piece should look less bright green and fresh.

  6. At this stage, a portion of the curry can be transferred to another sauce pan. Add a little oil (~around 1 tbsp) to the new sauce pan and heat before transfering. By doing this wel ensure that all of the curry has adequate surface area to complete getting cooked, and therefore becomes crisper.

  7. Toss the curry around a little bit, and spread it out, so that it sizzles and cooks well.
  8. Once completed, and drier, allow the curry to sit in the kadai for 10 minutes. This will ensure that it's fully dry, before it's put away, and ensure that it remains crisp even when eaten later.

Serve the curry as a side dish with any rice based dish.