Lady’s finger in coconut milk – Vendakka thengappal curry2012-07-28
- Yield : 1 Medium size Bowl
- Servings : 5 Adults
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 35m
Vendakka Thengappal ( Lady’s finger in Coconut Milk ) curry is one of my favorite vegetarian curry. I prefer to make this curry for a pure vegetarian meal. Usually I make this curry with Lady’s finger and Tomatoes but this time for a change I have added carrots.
- Lady's Finger chopped - 10
- Tomato chopped - 2
- Carrot chopped - 1 or 2
- Onion chopped - 1 Big
- Green Chilly chopped - 3
- Curry leaves - 10 nos
- Turmeric Powder - 1/2 tspn
- For Grinding:
- Grated coconut - 1 cup
- Cumin seeds - 1/2 tspn
- Sliced Shallots - 4
- For Seasoning:
- Oil - 1 tbspn
- Mustard Seeds - 1/2 tspn
- Shallots chopped - 4
- Red Chilly Powder - 1/2 tspn
Wash the vegetables. Cook all the vegetables adding enough water, onion, green chilly, curry leaves, turmeric powder and salt. Cook for 6 to 7 minutes with lid closed.
Meanwhile grind the grated coconut with cumin seeds and shallots to a fine paste.
Open the lid and make sure the vegetables are cooked well. Now add the grinded coconut paste. Mix well. If you want more gravy for the curry, you can add required water at this stage. Let it boil for a few minutes. Switch off the heat.
Then heat oil in a pan. Splutter mustard seeds, then add shallots and saute till it turns brown. Remove from fire. Pour this seasoning to the curry.
Now add little red chilly powder. Adding red chilly powder at the end will give a nice colour and more taste to the the curry.Make sure you add the red chilly powder after switching off the heat. Tasty Vendakka Thengappal Curry is ready!
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