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Main Course

Ladies Finger Molly

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

125 g Ladies finger — cut into pieces, vendakka
1/4 cup Shallots — sliced (Kunjulli)
1/4 cup Onions — sliced
1 Dsp Garlic — sliced
2 nos Green chillies — slit
Ginger — sliced
1 cup Coconut — grated
1/4 tsp Cumin seed powder
Turmeric powder A pinch
1 tbsp Ghee/oil
2 nos Dry red chillies cut in half
1 Dsp All purpose flour Maida
1/2 Dsp Vinegar
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing ladies finger molly, extract first and second coconut milk from the grated coconut by adding water and running in a mixer. Keep the thick first extraction of coconut milk aside.
Step 2
Get the vendakka pieces in a pan and put shallots, onion, garlic, green chillies and sliced ginger.
Step 3
Grind the skin of one dry red chilly with turmeric and add to the second extraction of coconut milk. Add vinegar, required salt and pour into the ladies finger pieces and cook in low fire until done. Sprinkle cumin seed powder.
Step 4
Remove the pan from fire when the gravy has acquired a thick consistency.
Step 5
Heat ghee/oil in a pan and fry sliced shallots, red chilly and curry leaves. When the shallots are brown, add flour and sauté.
Step 6
Remove from fire, dilute with first extraction of thick coconut milk and pour into the curry.
Step 7
Put the curry back on fire and heat. Remove from fire when boiling starts.
Step 8
Ladies finger molly, a Vegetarian side dish with chappathis is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Ladies Finger Molly

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

125 g Ladies finger — cut into pieces, vendakka
1/4 cup Shallots — sliced (Kunjulli)
1/4 cup Onions — sliced
1 Dsp Garlic — sliced
2 nos Green chillies — slit
Ginger — sliced
1 cup Coconut — grated
1/4 tsp Cumin seed powder
Turmeric powder A pinch
1 tbsp Ghee/oil
2 nos Dry red chillies cut in half
1 Dsp All purpose flour Maida
1/2 Dsp Vinegar
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing ladies finger molly, extract first and second coconut milk from the grated coconut by adding water and running in a mixer. Keep the thick first extraction of coconut milk aside.
Step 2
Get the vendakka pieces in a pan and put shallots, onion, garlic, green chillies and sliced ginger.
Step 3
Grind the skin of one dry red chilly with turmeric and add to the second extraction of coconut milk. Add vinegar, required salt and pour into the ladies finger pieces and cook in low fire until done. Sprinkle cumin seed powder.
Step 4
Remove the pan from fire when the gravy has acquired a thick consistency.
Step 5
Heat ghee/oil in a pan and fry sliced shallots, red chilly and curry leaves. When the shallots are brown, add flour and sauté.
Step 6
Remove from fire, dilute with first extraction of thick coconut milk and pour into the curry.
Step 7
Put the curry back on fire and heat. Remove from fire when boiling starts.
Step 8
Ladies finger molly, a Vegetarian side dish with chappathis is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.