1. 500 gms. Lady fingers (wash and pat dry 
  2. 250 gms. curds
  3. 1 tsp. whole Cumin seeds
  4. 1 no. Onion
  5. 4 Green chillies cut into 2″ pieces each
  6. 1/2 tsp. Red chilli powder 
  7. 1/2 tsp. Coriander powder 
  8. 1/2 tsp. Allspice powder
  9. 1/2 tsp. Cumin powder
  10. A pinch tumeric powder 
  11. Oil for deep frying 

    Stuffing ingredients:

    • 2 tbs. Gram flour
    • 1/2 tsp. Salt
    • 1/2 tsp. Cumin powder
    • 1/2 tsp. Red chilli powder 
    • 1/2 tsp. Coriander powder 
    • 1/2 tsp. Allspice powder
    • 1/2 tsp. Tumeric powder 

    Method: Cut the head and tail of the lady finger.   Make a slit into the lady fingers.  Now mix the stuffing ingredients and stuff into the cavities.  Close and deep fry little by little in batches.  Remove, drain and keep aside.

    Beat the curds after adding ingredients (6-10).  Keep aside.  Now clean and finely chop the onions.  In a non-stick vessel add about 4 tbs. Of oil.  Add cumin seeds, when they turn golden brown and leave their aroma add the onion.  Stir and cover.  When the onions turn translucent add green chillies and fry well till the aroma is released.  Add the curds mixture and continue stirring.  Keep stirring till the curds are mixed well.  Now add the fried lady fingers and cook covered for about 5-7 minutes.  After 7-10 minutes you will see the gravy has thickened.  Switch off the gas and enjoy with hot chappatis or phulkas. 

    I have already touched upon the benefits of eating lady fingers previously so won’t delve into it again.



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