Vendaikkai milagu curry/Ladies finger stir- fry with pepper.

Vendaikkai milagu curry- A stir-fry with pepper as the main spice ingredient. Ladies finger is probably a versatile vegetable found in gravies and curries in south indian and in the north indian cuisine. It can be used alone or can be combined with other vegetables and even legumes to make tamarind based gravies and subzis. This curry makes use of minimum ingredients yet it is very delicious. I've sauteed the vegetable but you can deep fry it too, according to you choice.

Key Ingredients:

Ladies Finger - Select green tender ones. Light green ones are generally not suitable. To check if the vegetable is tender, break the tip with your finger. If it breaks yes, they are tender, else dont buy.

Lentils - Split urad dal and chana dal is used.

Salt - Fine pink salt is used. White salt may also be used.

Spices and Spice powders - Chillies,  powdered pepper and hing are used.

Seeds - Mustard, cumin are used.

Oils and fats - Groundnut oil is used. Though any oil can be used.

Herbs - Curry leaves are used.

Method:

• Season the oil with spices.
• Add the vegetable. Sauté
• Add spice powders.
• Toss and serve

Accompaniments:

Tastes good with Rasam rice, sambar, curd and kadhi rice.

Variations:

Ladies finger milagu varuval:(Deep fry method):

Pour enough oil in a kadai. Deep fry ladies finger and curry leaves. Drain the oil. Add the spice powders, and salt. Toss and serve.

Storage:

Stays good in the fridge for 2 days.

Reheat:

Saute with a tsp of oil in a kadai/fry pan before serving or reheat in a microwave oven for 10 seconds.

Equipment used: Kadai/fry-pan.

Recipe:

Total time taken: 20 minutes (excluding chopping time)

No. Of servings: 4

1 cup = 200ml

Ingredients:

Oil - less than 1/4 cup

Ladies finger - 1/2 kg

Salt - to taste

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp

Tempering:

Mustard seeds - 1/2 tsp

Split urad Dal - 1/2 tsp

Chana Dal - 1/2 tsp

Jeera - 1/2 tsp

Red chillies - 3

Hing - 1/2 tsp

Curry leaves - 1 sprig

Directions:

1. Chop the ladies finger into 1" pieces.

2. Heat oil in a kadai, add the ingredients given under 'tempering'.

3. When seeds crackle, dals get golden, add chopped ladies finger. Sauté well.

4. Add turmeric powder, salt. Sauté well.

5. Sprinkle 1 or 2 tsps of water(if necessary) close the pan with the lid, cook till the ladies finger becomes tender.

6. Finally, add pepper powder, toss and serve.

Note:

I usually cook vegetables with the lid closed. You can do it in your own way.