Vendakka Pal Curry
A combo of ladies finger with tomato and other veggies. The creamy flavored rich gravy goes perfect with appam, chappathi etc. one of the easiest dishes that can be prepared in a jiffy.
Ingredientsfor 3 servings
- Ladies finger : 250g(sliced into three
- Onion : 1 no (chopped
- Green chillies : 2 nos
- Ginger garlic crushed : 2 tsp
- Tomato : 1 no(roughly chopped
- Turmeric : 1/2 tsp
- Chilli powder : 1 1/2 tsp
- Coconut milk : 2 cups
- Mustard : 1/2 tsp
- Shallots
Preparation
Step 1
For preparing Vendakka Pal Curry, take a kadai and heat little oil. Fry curry leaves and ladies finger. Fry till done.
Step 2
Add onion chopped and fry for 3 minutes. Add ginger-garlic and fry again.
Step 3
Add the tomato and Stir everything together thoroughly. Fry till tomatoes are done.
Step 4
Add turmeric, chilli powder and salt.
Step 5
Add half cup of water and cook the masala. Add the coconut milk and bring to boil. (I have used coconut milk powder mix).
Step 6
In another pan, let the mustard seeds crackle. Add shallots and red chillies. Add the curry leaves also. Add this to the prepared gravy and serve hot with rice / appam etc.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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