In yesterday’s post, I explained the difference between an “upperi” and a “thoran”. While yesterday’s was a thoran, today’s is an upperi – a quick, simple stir fry of ladyfinger without any coconut. This is the second of the three back to back recipes, as a part of the Blogging Marathon #74, under the theme “Quick and Easy Stir Fries”.
The slimy ladyfinger is always a pain to cook. If there is a little water in it, it spoils up the entire appearance of the dish. What I normally do is wash the ladyfinger in warm water and then spread it out on a kitchen towel or handtowel. Once most of the water is drained, I wipe off each one of them individually. Yes, it is a lot of work, but you will thank yourself for doing it. 😀 Then I get to cutting it. This vegetable hardly takes time to get cooked so you can chop it small or big, the way you like. I tend to chop them into large chunks and umma calls me “madichi” (lazyhead). 😉 Anyway, this stir fry is very straightforward, with hardly any ingredients involved. The only thing is you shouldn’t be cooking this vegetable with closed lid, or else it overcooks and looses its beautiful green sheen. Off to this simple recipe…
- 500 gm ladyfinger
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 small onion, roughly chopped
- 2 green chillies sliced
- 1 sprig curry leaves
- ½ tsp turmeric powder
- Salt to taste
- Wash the ladyfinger well. Allow to drain.
- Spread it across a cloth and pat dry using a kitchen towel till all the moisture is removed.
- Chop into medium sized pieces and set aside. I normally chop one into two or three pieces.
- Heat oil in a large saucepan. Splutter the mustard seeds.
- Add in the onion, chillies and curry leaves and toss briefly.
- Add in the ladyfinger and turmeric powder and toss. Cook on closed lid, stirring occasionally.
- Midway, sprinkle in the salt, keep the lid open and cook till done. When done, the ladyfinger will be soft, yet still green enough.
- Serve warm as side with rice and gravy.