Figuring out what gravy side dish to make is a head ache! Especially ,when you are not a huge fan of Sambar! 😛 Back in Kerala, we always have a fish curry as a gravy side dish ,so that was always sorted! But, when you have to pack your lunch boxes, fish curry is not a good choice. At least M, thinks that way :-/ So, its always a daunting task for me to decide on the gravy dishes.
On top of that, we are having a bunch of restrictions as he is still on his diet! phewww… :-/ This recipe is similar to “vendakka thengapal curry” , famous one among the christian community in kerala! But, I definitely made it even more simple because taking coconut milk in the busy morning hours ,is not a good idea though! 😀 want to know, how?? keep reading…
So, lets get into cooking …
|Dish Type||curry, less spicy|
|cook time||15-20 minutes|
|Swap ladies finger for||potato, raw banana,yam,colocasia|
Ladies Finger Coconut curry
|ladies finger||7-8 no, cut into 1/2″pieces|
|onion||1/2 an onion, sliced|
|ginger||1/2 ” , sliced|
|turmeric powder||1/4 tsp|
|red chilli powder||1/2-3/4 tsp|
|corainder powder||1/2 tsp|
|garam masala||1/4 tsp|
|curry leaves||1 -2 spring|
|mustrad seeds||1/2 tsp|
|fenugreek seeds||1/4 tsp|
|dry red chilly||3-4no, break into half|
|coocnut oil||1 – 2 tbsp|
|water||1/2 cup +1/2 cup|
|grated coconut||1/2 cup|
In a pan, add coconut oil let it heat up. Add mustard seeds and let it splutter , to which add fenugreek seeds and let that brown too. Followed by dried red chillies, curry leaves and sliced ginger .
Saute , for 2 minutes , letting ginger to leave its rawness . Add sliced onions and saute until lightly brown. Add ladies finger pieces and saute that along with onion. Add some salt to fasten the process.Saute until everything is lightly roasted and soften.
Add all the spice powders mentioned now and saute again in low flame. It should be sauted very well before proceeding to next step
Add 1/2 cup water and mix everything and let it boil well for 5-6 minutes , add more salt if required. Let it boil and reduce to half(if coconut paste is thick , do not reduce it much) . Bring down the flame . Add the coconut paste. I grinded with 1/4 cup and added little more before pouring it to the curry ,as i dried out the water added initially)
Mix well, salt check and let it simmer for 1 minute and swith off! serve with rice, dosa, or puttu even kozhukkatta 😀
- Do not add more red chilli powder and coriander powderfor the above mentioned servings.
- Remember to add garam masala 🙂
- Shallots replaced for onion gives extra taste.
- Never be stingy in adding mustard, curry leaves for tempering 🙂
- If you dont like garam masala, swap it with 1/4 tsp of pepper powder 🙂
until next time, happy cooking!!