Saturday, 22 September 2018


How to make this mild tangy and delicious curry?

Ingredients we assemble here:

Lady's finger veggie 250 g
Tomato medium size
Shallots 10 chopped
Marble sized tamarind to be soaked in 100 ml water
Asafoetida 2 pinches
Mustard seeds 1/2 tsp
Sambar powder 1 tsp
Turmeric powder 1/2 tsp
Groundnut Oil 2 tbsps
Rock Salt 1/2 tsp
Roasted fenugreek powder 1/2 tsp (optional)


Saute the chunks in one tbsp oil on medium heat.
until the chunks get shrivelled.
Add tomato and saute again for 5 seconds
Add turmeric and sambar powder
Combine all the ingredients on low heat.
Strain the tamarind extract using 200 ml water
Add rock salt, Asafoetida and Fenugreek powder
Add jaggery.
Allow boiling and cooking the veggies soft on medium heat.
Meanwhile, heat the tempering pan. 
Heat the remaining oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter, add shallots, curry leaves.
Transfer the cooked veggies and the remaining to the tempering pan.
Garnish with coriander greens.
Easy cooking! yet super tasty curry.
Serve with hot steamed rice and ghee.

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Cooking Time 20 minutes
Yield: 2 servings

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