One curry that I absolutely adore of my umma’s for lunch is the one that I am sharing with you today. Soft “vendakka” in a tangy tamarind sauce is all that is, but you could lick off plates and plates of rice without your knowledge!!! When umma was not around, I craved for this and made them without consulting with her and I was so glad that I was able to match her taste. Now you may think why I didn’t call her – somehow when she tells me her recipes (which are always approximates than exacts!), I always forget to note down! Then when I call her, she would ask, “Didn’t I already tell this to you?” Hmm… She feels I am old enough to stop asking her for tips and ideas and do it myself… But the thing is that I still don’t feel old enough to stop depending on her though… Hehe… Off to this recipe then… 🙂
Vendakka Mulakittathu - Ladysfinger in Spicy Tangy Sauce
- 400 gms ladysfinger
- 1 tbsp oil
- 1 large onion sliced
- 1 to mato chopped
- 3 chillies slit
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp Kashmir chilli powder
- Salt to taste
- 1 lime-size pc tamarind soaked in 1/2 cup hot water
- FOR TEMPERING:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Wash the ladysfinger and pat dry. Chop into medium sized pieces.
- Heat oil in a large fry pan and shallow fry the ladysfinger till the sliminess is gone. Set aside.
- In a saucepan, add ingredients from onion to salt with roughly 1 cup of water and bring to boil. Keep cooking till the whole mixture gets cooked.
- Peel the tamarind well, discard its waste. Pour in the tamarind water and continue to cook. Add water as required.
- When cooked, add in the ladysfinger and cook for around 5 minutes for the vegetable to incorporate into the curry.
- Temper - heat oil, splutter mustard seeds and fry curry leaves for a couple of seconds - and pour into curry.
- Serve this tangy and spicy curry warm with rice!!!