Ingredients

• 250 gms - ladyfingers
• 1 - onion, finely chopped
• 1 - stalk curry leaves
• 3 tbsp- coconut, shredded
• 1/2 tbsp- coriander, finely chopped
• 1/2 tsp- ginger, grated
• 1 tbsp- cashews, broken
• 5- whole red chillies
• 1 tsp- cumin seeds
• 1 tsp- mustard seeds
• 1 tsp- urad dal
• 3/4 cup - curd beaten
• 1/4 tsp- crushed red chilli
• 1/4 tsp- turmeric powder
• salt to taste
• 1 tbsp- wheat or any flour
• 2 tbsp - oil

How to Make Bhindi Kerala Style

• Wash, wipe and cut tips and bases of ladyfingers.
• Make a vertical slit in each. Chop to 1 inch pieces.
• Grind coconut and cashews to a coarse paste.
• Heat oil in a heavy pan, fry ladyfingers till crisp.
• Drain and keep aside.
• Add seeds, dal, to hot oil, allow to splutter.
• Add whole chillies, curry leaves, ginger, stir.
• Add onions, fry till lightly browned.
• Add crushed chilli, turmeric, salt, paste, saute till oil separates.
• Mix curd and flour to a smooth paste, add 1 cup water.
• Add to the sauteed mixture and stir continuously till boil is reached.
• Simmer for 5 minutes, check taste for masala and salt.
• Add fried ladyfingers, boil for 2 minutes.
• Garnish with coriander, serve hot with steamed rice or rice rotis.