LADY'S FINGER COCONUT STEW/VENDAIKKAI THENGAI PAAL KUZAMBU

In our villages , Lady's finger is one of the most favorite veggie and they cook in various versions and consume. Vendaikkai pulikuzhambu. Vendaikkai porial, Vendaikkai milaku kuzhambu, Vendiakkai varuval, Vendaikkai vathal kuzhambu and so on. They don't miss this wonderful vegetable. The elders and kongu mothers always insist upon this veggie  as a mathematical knowledge improver and it will nourish the brain. They habituate the children to eat this  tender  and raw ladysfingers.


We are going to make a super tasteful vendaikkai thengai paal kuzhambu. It is one of the best combinations to hot steamed  rice.

Ingredients:

Lady's finger cut into two inch pieces 400 gms
Shredded coconut one medium size bowl
Garlic two pulses
Cumin seeds one spoon
Cloves seven
Mustard seeds one spoon
Cooking oil one tablespoon
Turmeric one spoon
Tomato chopped one
Coriander leaves half cup
Curry leaves half cup
Shallots half cup green chillies three


Procedure:

Blend the shredded coconut, garlic pulses, and cumin seeds with water required into a fine paste.
Heat the [an with one spoon of oil and fry the lady's finger pieces for seven minuted until shrinken.



Add one spoon of turmeric and chopped tomato pieces.

Let them fried for a while.

Then transfer the coconut paste and add tow cups of water and salt required



Now we have to temper them. Heat a tempering pan with oil.

Add mustard seeds and cloves to splutter

Followed by shallots , green chillies and curry leaves.



Saute  until the shallots turn translucent.

Add little turmeric and transfer all the ingredients into the boiling mixture.



Allow to cook for five minutes more and add coriander leaves.

Vendaikkai thengai paal kuzhambu is ready to serve . It tastes very well with hot steamed rice.

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