12 December 2012,20:38 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Soak rice for 15 minutes; roast red chillies and methi seeds. Grind all together to make masala.
  • Extract juice of soaked tamarind.
  • Chop ladyfinger into large pieces.
  • Pressure-cook tamarind extract, turmeric powder, asafoetida, salt and half the curry leaves for one whistle.
  • Fry the lady fingers in 3 teaspoons of oil. Close lid and stir again. Allow to become brown. Add to gravy.
  • Heat 1 teaspoon of oil and allow the mustard seeds to splutter; add remaining curry leaves and add these to the mixture. Boil for a few minutes.
  • Add ground masala just before removing Gravy from fire.


  • 300 grams of lady fingers
  • 2 small lemon-sized tamarind
  • 2 teaspoon of asafoetida
  • A few curry leaves
  • 1 teaspoon of mustard seeds
  • A pinch turmeric powder
  • 5 teaspoons of cooking oil
  • 2 tablespoon of rice
  • 6 red chillies
  • 1 teaspoon of methi seeds
  • Salt to taste

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