Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) |
Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) |
Vendakka Moor Kolumbu (Ladiesfinger/ Okra in Yoghurt Gravy) Recipe
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients:
4 tbsps peanut oil (divided)
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
6-7 curry leaves
2 green chillies thinly sliced
2 tsps skinless split black gram (white udad dal)
2 medium onions finely chopped
1/2 tsp turmeric powder
1 cup yoghurt
2 tbsps gramflour (besan)
1 cup water
200 grams ladiesfinger (okra) sliced into 6-7 slices per okra
Salt to taste
Method
In a deep frying pan (kadhai) heat 2 tbsps oil and sautee the ladiesfinger with some salt till they are done. This takes about 10 minutes on a medium high flame. They will turn soft when done and lose their stickiness. Remove and keep aside.
Whisk together the yoghurt, gram flour and the water to make the base for the gravy. Make sure there are no lumps. Keep aside.
Heat the rest of the oil and temper with mustard, cumin, asafoetida and curry leaves. Lower the flame to medium high and add the green chillies and fry for about 10 seconds.
Keep the flame on medium high. Add in the udad dal and fry till it turns reddish brown. Now add the chopped onions and turmeric powder and fry. Keep frying till the onions release the oil, indicating that they're done.
Now add in the yoghurt mixture. Bring to a boil. Lower the flame, add in the ladiesfinger and cook for 5 minutes on a low flame. Add salt to taste. You can adjust the consistency of the gravy if you want by adding water.
Serve hot with parathas or steamed ric
Thanks for sharing a new and interesting recipe. Looking forward to having it soon :).
ReplyDeleteHey Ra,
DeleteSorry for the late reply! The recipe is pretty tasty and an interesting combination of new flavours. Do try it and let me know how you find it!