Lady's finger kurma

Vendakkai kurma / Lady’s finger kurma is an one yummy dish we enjoy at home often . I have made many kurma varieties have posted few like Tomato kurma and Vegetable Kurma , this is another yummy kurma which taste so delicious with phulkas. I remember making Bhindi ki sabzi often and my aunt was the first person who appreciated me that she liked the sabzi . Bhindi is sure one tricky veggie as it is little slimy but when cooked perfect it is delicious and looks very nice. I have made Achari dahi bhindi in same method some time back this is the South Indian version of adding coconut base to the gravy. Lets quickly Move on to the recipe of making this rich and delicious curry.

Method With Step by Step pics

Wash, wipe the lady’s finger / vendaikkai ,cut the crown and the tail portion. Give a slit ( not all the way through) in all the vendakkai’s and keep it aside. In a sauce heat oil, add mustard seeds and cumin seeds. After they splutter add curry leaves , onion and saute them till translucent. Add the lady’s finger/ vendakkai and saute them till they are half done.

Lady's finger / Okra/ Vendaikkai Recipes

Add the lady’s finger/ vendakkai and saute them till they are half done. Then add chopped tomato and saute them with the vendaikkai/ lady’s finger.

Saute them till the tomatoes are mushy and lady’s finger cook well.Add red chilli pd, turmeric pd, coriander pd , cumin pd, salt and Mix them well. Saute them well till the masala get coated in the lady’s finger.

Now add coconut milk and mix them well. Let them simmer for 5-10 mins in low flame.

After oil floats on the gravy the curry is completely ready to serve.

Vendakkai Kurma

Category	Preparation time	Cook Time
Side dish	10 mins	15 mins

Ingredients

Okra/ Lady’s Finger/ Vendaikkai – 300 gm

Onion – 1 medium size ( chopped)

Tomato – 1 medium size ( finely chopped)

Red chilli pd – 1/2 tsp

Turmeric pd – 1/4 tsp

Coriander pd – 1 tsp

Cumin seeds – 1/4 tsp

Cumin pd – 1/2 tsp

Mustard seeds – 1/2 tsp

Coconut Milk – 11/2 cup

Curry leaves – 1 sprig

Oil – 2 tbsp
Coriander leaves – 2 tbsp

Salt to taste

Method

Wash, wipe the lady’s finger / vendaikkai ,cut the crown and the tail portion. Give a slit ( not all the way through) in all the vendakkai’s and keep it aside.
In a sauce heat oil, add mustard seeds and cumin seeds.
After they splutter add curry leaves , onion and saute them till translucent
Add the lady’s finger/ vendakkai and saute them till they are half done.
Then add chopped tomato and saute them with the vendaikkai/ lady’s finger.
Saute them till the tomatoes are mushy and lady’s finger cook well.
Add red chilli pd, turmeric pd, coriander pd , cumin pd, salt and Mix them well.
Saute them well till the masala get coated in the lady’s finger.
Now add coconut milk and mix them well.
Let them simmer for 5-10 mins in low flame.
After oil floats on the gravy the curry is completely ready to serve.
Garnish with coriander leaves if needed.
Serve them hot with chapathi/ phulkas.