200 gm ladyfinger
250 gm curd
3 to 4 green chilies
Salt to taste
10 curry leaves
1 small cup fresh grated coconut
Oil for frying
. Cut the ladyfinger into small roundels.
. Make a paste with fresh coconut and green chilies, keep it aside.
. In a pan heat oil and fry the ladyfingers till crispy, remove excess oil from the pan, pour a little bit of water, add salt and cook the fried ladyfingers till soft.
. Mix the coconut green chilies paste with beaten curd.
. Pour this paste to the cooked ladyfinger and simmer for few minutes on a very low flame.
. See that the curd does not curdle. When done, add the curry leaves and remove from fire.
. This can be served with rice or with rotis.