My daughter & I love ladies finger. So, whenever I get a chance to go to the organic farm near my home, I get a couple of kilos of the vegetable and cook it our heart’s desire. In Tamilnadu, the most common dishes with this vegetable are poriyal, pachadi or kara kulambu. But this recipe is a North Indian version that goes amazingly well with roti. Learnt it from a colleague of mine who hails from Delhi. Very simple to make but very delicious. My daughter likes to have a cup of it just as such.
Ladies finger – 500 gms
Onions big – 2
Coriander powder – 2 tsp
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Chat masala – 1 tsp
Oil – 1-2 tbsp
Mustard seeds – 1 tsp
Salt to taste
- Wash, pat dry the ladies finger and cut them into 1/2 inch rounds. Finely chop the onions.
- Heat oil in a large kadai/skillet. Add the mustard seeds, onions and saute until the onions are golden.
- Add the ladies finger and cook until the stickiness disappears. Stir it very occasionally.
- Once the ladies fingers are half cooked and golden brown, add the turmeric powder, coriander powder, chilli powder, cumin powder and salt.
- Saute them and cook until the ladies finger is soft. Finally, add the chat masala, cook for a minute or two and remove from flame.
- Tastes perfect with hot ghee rotis.
- I normally wash the ladies fingers in the night and spread them on a paper or kitchen towel. That way they are perfectly dry when I cook them the next morning.
- After adding the vegetable to the pan, don’t stir it often. Stirring it often makes them sticky & mushy. Just let them brown by spreading on the pan.
- Also, use the largest kadai/skillet you have. Overcrowding them in a small one won’t allow them to brown evenly.
- Add the powdered spices only after the stickiness disappears.