ladyfingers yogurt curry
- Yield : 2 bowls
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
lady fingers yogurt curry
This is a curry made primarily with spices, fried lady fingers and a yogurt base. It is delicious and crunchy also known as Bhindi ka Salan. This curry is good to eat with roti or rice.
- 3 onions
- 2 tablespoons Oil
- 15 ladyfingers
- 3 teaspoons of ginger garlic paste
- 200 grams of yogurt
- 1 teaspoon chilli powder
- half a teaspoon coriander powder
- pinch of turmeric powder
- half a teaspoon cardamom powder
- half a teaspoon fennel seed powder
- 1 cup of vegetable stock
Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color.Strain the onions to blend into a fine paste and set aside.
Prepare the yogurt paste by adding all the ingredients - chilli powder, coriander seed powder, turmeric powder and the cumin powder. Whisk the yogurt with all the spices and set aside.
Heat the oil in a pan.While the oil heats up, slice the ladyfingers across the centre. Make sure the cut is not deep. Add the ladyfinger pieces in the heated oil. Once the pieces are fried and crispy, set aside on a kitchen towel to drain the excess oil.
In a pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste along with the yogurt. While the paste is simmering on the stove, add the cardamom powder and the fennel seed powder.
Add the fried ladyfingers to the mixture. Cover the pan and leave it to simmer on low heat. Take off the heat as you see the yogurt to start to split. Serve hot with rice or rotis.
1. For the garnish you can also chop up some coriander leaves and sprinkle.