Saturday, June 28, 2008

Okra/Ladies finger/Bindi Masala - Vendakkai masala


Okra/Ladies finger - Vendakkai - 1/4 kg
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 1 no. (Medium)
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Besan flour - Kadalai mavu - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Garam masala powder - Masala thul - 1 tea spoon
Turmeric powder - Manjal podi - a pinch
Asafoetida - Perungayam - a pinch
Ginger - Inji - small quantity
Garlic - Poondu - small quantity
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

  1. Wash and cut ladies finger into 1 inch size. Chopp onions, tomatoes. Make ginger-garlic paste, cumin seeds powder and keep other ingredients ready.
  2. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, curry leaves, ginger-garlic paste, besan flour, onions and fry them well. Now add tomatoes and mix well. Add red chilly powder, coriander powder, garam masala powder, turmeric powder, cumin seeds powder, salt and asafoetida. Finally add okra and mix them well. Fry for some 10 minutes.

Bindi masala is ready to be served. It can be served along with rice. This can be served for 3 people. It requires 30 minutes to cook.

Note: Cut okra into 1 inch cubes. We get ready-made besan flour in shops. Garam masala, I have mentioned in Podi varieties.

Optional: Ingredients can be added/removed

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat

Fran Lebowitz

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