183. Alternative Method (Lady's Finger Curry)
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Ingredients :
| Lady's Finger | - | 12 palam |
| Sour Curd | - | ⅛ padi |
| Chilly Powder | - | ⅛ palam |
| Turmeric Powder | - | veesam 1/16 palam |
| Powdered Salt | - | ⅜ palam |
| Ghee | - | 1 ½ palam |
| Chilly | - ⅛ palam | |
| Mustard Seed | - ⅛ palam | |
| Black Gram | - | ¼ palam |
| Karima Powder | - | ½ palam |
| Cooked Pigeon Pea | - | 2 spoon |
Method :
1. Remove the edges and stem of the lady's finger. Cut into small pieces and put them in a lead coated vessel. Add the sour curd,chilly powder,turmeric powder and salt to the lady's finger and mix it so that it is coated evenly.
2. Take the ghee in a vessel which has not become sticky by frequent cooking and heat it. Then temper with chilly,urad dal,mustard seed as described in the 22nd recipe.
3. Add this temper to the lady's finger mixed with curd and mix it nicely and close with a lid . Give a stir now and then till it is cooked completely. After it has been cooked thoroughly add the karima powder and mix it. Then add the cooked toor dal and mix it and serve.
184. Cluster Beans Curry
Ingredients :
| Cluster Bean | - 18 palam |
| Water | - ½ padi |
| Ghee or Oil | - 1 palam |
| Chilly | - ¼ palam |
| Mustard Seed | - ⅛ palam |
| Black Gram | - ¼ palam |
| Water For Cluster Bean | - 1 palam |
| Water For Tamarind Paste | - 1 palam |
| Powdered Salt | - ⅜ palam |
| Cooked Pigeon Pea | - 2 spoon |
| Karima Powder | - ⅜ palam |
| Grated Coconut | - 2 palam |
Method :
1. Cut the stem and edges of the cluster beans and cut them into two or three pieces. Take some water in a vessel and bring to boil. Then add the cluster beans into the water and cook it nicely.
2. After it is cooked properly drain the water completely. Take the ghee or oil in a vessel which has not become sticky by frequent cooking and heat it. Then temper with chilly,black gram,mustard seed as described in the 22nd recipe.
3. Add this temper to the cooked cluster beans and sprinkle some water and close with a lid. Cook for 5 min. Take the water and tamarind in a lead coated vessel and squeeze the pulp without any seed or residue.
4. Add the salt to the tamarind extract and add it to the cluster bean and stir it. Then add the cooked pigeon pea,karima powder,grated coconut to the cluster bean and mix it nicely and serve.