INGREDIENTS
- 10 Ladies Fingers
- 1/2 tub or 2 cups yogurt
For grinding:
- 1 teaspoon black mustard seeds
- 1/2 cup grated coconut
- 2 green chili (use 1 if you don’t like spice)
For tempering:
- 1 tablespoon coconut oil
- 1/2 teaspoon black mustard seeds
- 1 or 2 dried red Chillis
- 1 sprig of curry leaves
- 1 teaspoon salt
METHOD
- Add 1 tablespoon of neutral oil in a hot pan and add sliced ladies fingers into the pan. Cook them until the ladies fingers develop a slightly black edge and don’t have any sticky strings. Keep aside when cooked.
- In a food processor, add grated coconut, green chilli and 1 teaspoon small black mustard seeds. Add 2 tablespoons water to assist in the grinding. You’re looking for a coarse paste. Grind until the mustard seeds are split or broken. We’re actively looking for a strong mustard-y flavour.
- For tadka (tempering), to a hot pan, add 1 tablespoon coconut oil, mustard seeds, dried red chilies and finally the curry leaves. Fry that off for a minute or two or until the mustard seeds have splattered about a bit.
- To assemble, in a bowl add yogurt and mix in the paste from the grinder and add a teaspoon of salt. Taste for salt at this point. Adjust salt to preference.
- Add the cooked ladies fingers and mix. Finally add the tempering on top and serve.
