Vendaikai puli kootu - Ladysfinger gravy

I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...


Ingredients:

• Lady's Finger-15 (approximately)
• Large Onion-2
• Tomato-2 small size or 1 large size
• Sambar powder(See previous posts)-1 1/2 teaspoon
• Cumin seeds-1 teaspoon
• Garlic-2(optional)
• Grated coconut- 2 tablespoon
• Tamarind-size of a small lemon
• Salt
• Oil- 1 tablespoon
• For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves

Method:

• Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
• Soak the tamarind in warm water and take juice out of it.
• Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
• Heat oil in pan and add the seasoning items one by one.
• When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
• Add little salt and fry it till the tomatoes are cooked.
• Now add the cut lady's fingers and fry it for few minutes.
• Add the sambar powder and little amount of water and allow it to cook under closed lid.
• When the lady's finger is half cooked add the paste and cook it again in closed lid.
• Do not add much water as we add in normal kuzhambu or sambar.
• Just add enough water to cook the vegetables.
• Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
• Allow it boil for 2 minutes or until the thick gravy consistency is attained.
• Garnish with coriander leaves before serving.
• Suits well with all kind of rices , but a best combination with paruppu satham :-)