A thick curry with lady’s finger in gram flour is what this dish is about. This famous North Indian preparation is now almost adapted in cuisines of other parts of the country too. After I prepared this recipe a thought crossed my mind. Just that, may be if I had fried the lady’s finger in little oil, and then added it to the curry the taste would have been even better. Next time I guess, but I liked the thick besan, turmeric and yoghurt mix with the seasoning ingredients giving this dish the right flavour. The red chillies used for tempering spread out their colour into the dish slowly and add a little redness to it.
- Besan (gram flour) 1 cup
- Turmeric powder 1 tsp
- Mustard seeds 1 tsp
- Sour curd (khatti dahi) 2 cup
- Salt to taste
- Sugar to taste
- Oil 2 tbsp
- Lady’s finger (bhindi) cut lengthwise 150 gm
- Dry red chillies 2
- 1” ginger grated
- Red chilli powder 1 tsp
- A few curry leaves
- Green chillies 2 (optional)
- Nigella (kalaunji) 1/2 tsp
- Add 2 cups of water in curd. Churn well. Add besan, grated ginger, red chilli and turmeric powders. Sprinkle salt and sugar. Mix to uniformity.
- Put the besan-mix to boil in a pan. Add bhindi at first boil. Then cook on medium flame stirring in intervals. When curry thickens well and starts giving out cooked aroma remove from stove.
- Heat oil in frying pan. Sauté nigella and mustard seeds. Add whole red chillies and curry leaves to lightly change colour. Temper the curry with this and mix gently.
- Serve hot with rice.
Preparation Time: 35-40 minutes