4 cups (bhindi) ladies finger, cut 1/2″ pieces
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tbsp urad dal (split black lentils)
3 whole dry kashmiri red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
1/2 cup chopped onions
1 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 cup fresh curds (dahi)
3 tbsp oil
salt to taste
To be ground into a paste
1/2 cup freshly grated coconut
2 tbsp broken cashew nuts (kaju)
. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
. Add the onions and sauté until it is golden in colour.
. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
. Add 1¼ cups of water to the curds, beat well and add it to the mixture.
. Add the sautéed bhindi and cook for a few minutes.
. Serve hot.