Lady’s finger is chopped up and cooked in oil along with onion. A freshly ground mixture of cilantro and coconut is added to the curry as a finishing step. Serve lady’s finger cilantro curry with steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger Cilantro Curry.
Lady’s Finger (Chopped) 2 Cups
Onion 1 Small
Cilantro 1 1/2 Cups Packed
Fresh or Frozen Coconut 1/4 Cup
Green Chiles 4 – 5
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and thoroughly pat the lady’s finger dry.
Remove little bit of both ends and chop lady’s finger into small circles.
Separate leaves, wash and roughly chop them.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
If using frozen coconut, microwave for couple of seconds and keep aside.
Using a mortar and pestle, grind the green chiles and salt first.
Then add the coconut and then the chopped cilantro and grind into coarse paste.
Alternatively, use a food processor to grind the herbs.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped lady’s finger and onion.
Fry briefly and cook covered on low flame for around 8 minutes or until lady’s finger is just soft.
Uncover, stir in ground cilantro coconut paste and cook for another minute or two.
Adjust any seasonings if necessary and remove from heat.
Serve lady’s finger cilantro curry with steamed rice or with roti.
Notes: Make sure not to overcook the lady’s finger.
Suggestions: If lady’s finger is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other lady’s finger recipes here.
Other Names: Lady’s Finger Cilantro Curry, Bendakaya Kothimera Kura.