VENDAKAI MOR KOLUMBHU

Okra /ladyfinger 250 G          

Fresh grated coconut 100G                                                                                   

Green chilli 15 G             

Ginger 10 G                         

Garlic 10 G                          

Cumin powder 12 G         

Salt To taste                     

Turmeric powder 10 G  

Rice Soaked 20 G             

Curd 80 G                            

Mustard seeds 5 G          

Curry leaves 5 G              

Asafoetida 3 G                   

Whole red chilli 3 G      

Oil 50 ML

PROCEDURE

                                         

1.    Fry the ladyfinger in oil in sauté pan separately and keep aside.

2.    Mix grated coconut, green chilli, ginger garlic paste, cumin powder, salt, turmeric powder, soaked rice and blend it.

3.    Add curd to this mixture and blend it again.

4.    Now cook the curd mixture add salt as you required.

5.    Now add fried okra to this gravy.

6.    For tempering: In sauté pan add oil, mustard seeds, red chillies, curry leaves and hing and cook.

7.    Add this tempering to the curd gravy, Serve hot and with chop coriander.