STIR FRIED LADY'S FINGER

INGREDIENTS

250 gms lady's finger 
2-3 green chillies
1/2 tsp jeera/cummin
1/2 tsp hing /asafoetida
1/4 tsp haldi /turmeric powder
4-5 tsp oil
Salt to taste



METHOD

• Wash the lady's finger and dry them thoroughly with a cloth.
• Slit them into two.
• Slit the green chillis
• Heat oil in a pan.
• Add the cumin seeds, hing and green chillies.
• Now add the ladies finger and mix well.
• Add amchur powder and haldi and mix well. 
• Cook on high to medium flame stirring in between.
• When the lady's finger is almost cooked, add salt and mix well.
• Serve with rotis.

Do not cover the pan while cooking. The lady's finger will become soft and sticky.

Bendekayi Hasi / Lady's Finger Raita

This is another variety of mosaru bajji /raita which can be mixed with steamed rice and savoured.
These types of raitas  or mosaru bajjis  can be included regularly in the menu during the summer months to keep the body cool.
It is very simple to make too!
It needs just three actions: CUT, FRY AND MIX !!

INGREDIENTS
1 cup Lady's finger cut into circles
1 cup curd
1 tsp grated coconut (optional)
1/2 green chilli
a pinch of hing /asafoetida
3tsps oil
1/2 tsp rayee / mustard seeds

READY TO BE FRIED

FRIED AND READY

CURD

READY TO BE SERVED

METHOD

• Wash the lady's finger and DRY IT THOROUGHLY WITH A CLOTH.
• Now cut them into circles
• In a pan heat oil and add the rayee.
• Add the lady's finger and fry till they become almost crisp.
• Meanwhile grind the coconut, green chilli and hing and add it to the curd.
• Add the fried lady's finger , salt and mix well .
• Serve with rice.

NOTE
If the lady's finger is not dry before cutting, it  becomes very sticky and difficult to fry

LADY'S FINGER SAMBHAR

INGREDIENTS
1 Cup arhar/toovar dal (pigeon peas lentils)

3 cups chopped lady's finger
1 medium sized tomato

2-3 tsp tamarind paste

2 tsp sambhar powder

1/4 tsp haldi (turmeric powder)

A pinch of amchur (This is to prevent sticking of the lady's finger while frying)

4-5 tsp oil

Mustard seeds 

A pinch of hing

A sprig of curry leaves

Salt to taste

METHOD

Boil the dal and keep aside. 

Wash the lady's finger and wipe them dry. Chop them into approx 1/2 inch pieces. Heat oil in a thick bottomed pan (a non-stick pan would be easier to fry the lady's finger.) Add mustard when it splutters add hing and curry leaves. Now add the lady's finger and start frying. Add a pinch of amchur while frying to avoid stickiness. Do not add salt while frying and do not stir frequently. Stir lightly on slow flame. Fry till it becomes slightly crispy.Then add haldi and sambhar powder and fry for a few secs. (You will get a nice aroma of the sambhar powder)

Grind the tomato to a paste in the mixer (I do this to save time).

In a vessel, mix the boiled dal, ground tomato, salt, tamarind paste, a few curry leaves, a pinch of sugar (optional) and boil well.

Now add the fried lady's finger and boil for a few secs. Do not boil too much after adding the lady's finger.

Serve with steaming rice and ghee!

Note: The same method can be followed for making bitter gourd sambhar. Do not boil the sambhar after adding the fried bitter gourd.