Ladies finger | Vendakkai 400 gms Sambar powder 1 tsp (add according to your taste) Turmeric powder 1/4 tsp Salt to taste Oil 1 and 1/2 tblsp Mustard seeds 1/4 tsp Urad Dal 1/4 tsp Curry leaves few
If going to make the ladies finger curry in the morning, take it out from the refrigerator the before night and wash it nicely and pat dry it with a clean dry towel and spread it on a newspaper and keep it open the whole night. The next day, you can cut the head and the tail and cut the ladies finger into small (not thoo thin) roundels.
In a pan add oil. Swril the pan so that the oil coats evenly on the pan and makes the vendakkai non sticky. Add in the mustard seeds and urad dal. When the dal turns golden brown add , keep the flame low and add in the sambar powder and turmeric powder. Be careful not to get this burnt.
Add in the cut ladies finger to this and gently mix this evenly. Let this cook in a medium low flame.
Stir in between while it is cooking. Add salt when the curry is almost cooked.
Mix well and cook for 5 more minutes and switch off the flame. Vendakkai curry is ready.
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