Vendakkai (Lady’s Finger), Urulakkizhangu (Potato) Roast

Ingredientsfor 3 servings

• 5 – Lady’s finger (Vendakkai)
• 3 nos Urulakkizhangu Medium size, Potatoes
• 1 – Garam Masala Powder
• 3 Tspns Coriander Powder
• ½ Tspn Turmeric Powder
• 2 Tspns Black Gram
• 2 Tspns Red Chilli Powder
• 1 Tspn Cumin Seeds
• Salt, to taste
• 2 Tspns Bengal Gram dhal
• 3 Tspns Coconut/Refined Oil

Preparation

1. Step 1

   Clean, Wash and Cut the Vendakkai (Lady’s finger) in little big size (as shown in picture) and keep the pieces aside.

2. Step 2

   Peel, Wash and cut the Urulakkizhangu (Potato) also in little big size and keep the pieces separately.

3. Step 3

   Heat the oil in a Cheenachatti and add Cumin seeds, Black Gram and Bengal Gram dhal into this hot Oil and stir it.

4. Step 4

   When colour of Cumin seeds, Black Gram and Bengal Gram dhal turn into golden/brown, add the Urulakkizhangu pieces and stir it well. Cover the Cheenachatti with a Plate and cook the Urulakkizhangu for about five minutes in medium flame.

5. Step 5

   After about five minutes, remove the plate and add Turmeric Powder, Coriander Powder and Red Chilli Powder and stir the mix further.

6. Step 6

   Add the Vendakkai pieces along with required quantity of Salt, stir the mix, again cover the Cheenachatti with a Plate and cook the mix for about 5 – 10 minutes in medium flame.

7. Step 7

   After about ten minutes, remove the plate, add Garam Masala powder into the mix and stir it well (not necessary to add water for cooking Urulakizhangu/Vendakkai).

8. Step 8

   Vendakkai (Lady’s Finger), Urulakkizhangu (Potato) Roast is ready. This Roast can serve with Poori/Chappathi/Cooked Rice. For making the Roast more tasty, just before serving it, add 5 - 6 drops of fresh Lime juice and stir it properly.