Lady Finger & Meat
Similar ingredients can be used for Fish, Lady’s finger, Radish and itchi potato curries
Ingredients
- Meat ¼ kg
- Lady’s finger 8-10 or ¼ kg
- Onion 1
- Ginger garlic paste ½ tsp
- Chillie powder ½ tsp
- Turmeric powder ¼ tsp
- Coconut 2 Tbs (dry or freshly ground)
- Dhania powder 2 tsp (coriander seeds)
- Salt to taste
- Tamarind juice 1 small lump
- Tomatoes 2 chopped
- Green chillies 2
- Curry leaves 1 stalk
- Coriander (kothmir) ½ bundle
- Oil 2 Tbsp
Instructions
- Cut the onions into mince and fry in the oil. Let it turn a little pink.
- Then add the ginger garlic paste and let it fry for some time.
- Add coconut powder let it fry for 1 minute.
- Then add the dhania, Turmeric and chillie powders and salt. Let it fry for 1 more minute.
- Then add the greens (green chillies – slit; curry leaves – chopped; Coriander – chopped).
- Mix well and let it simmer for 1 minute.
- Add chopped tomatos to the above ingredients. Add a little water and let it fry to avoid getting burnt.
- After the tomatos are softened and pulpy, add the meat and let it fry for 1 minute to absorb the flavours.
- Pour in the tamarind juice. Mix well and cover the pressure cooker.
- Let the meat cook (about 6-7 whistles). Then switch off the stove.
- Do not let the steam off from the cooker as it will allow the meat to cook a little more.
- In the meantime wash the lady’s finger and cut into 2 inch pieces.
- Leave out the steam from the cooker and mix well. Then add the lady’s finger and switch on gas.
- Give the cooker one whistle and switch of the heat if not the Lady’s finger will get smashed and get mushy (over cooked).
- Taste the curry and if needed add a little salt accordingly.
Tips :
– Cut up all the vegetables and keep ready.
– Thaw the meat beforehand, if frozen
– 1 tsp of oil, a pinch of turmeric poowder and a little salt can be added to Ginger-garlic paste and stored in the fridge to keep it fresh for a long time.
– Fresh coconut can be ground into paste and stored in the fridge for one week.
– Dhania seeds should be roasted and then ground to powder and stored in a container for future use, if dhania powder is unavailable.
– A little more oil (3 tsp) can be added if curry seems dry.
– When frying tomatoes for the curry, add salt, then the curry will not dry up but yield more gravy (salt draws the juices from the vegetables).
Notes
– Fish curry is also prepared with the above ingredients. In place of meat, fish is added (no lady’s finger). The fish is smeared with 1 tsp turmeric, some salt and a little chillie powder and then partially fried before adding it to the curry. This curry can be cooked in a Kadai and the gas should be kept on simmer so that the fish cooks. Small slits can be cut in between full fish in order to let the aromas of the ingredients enter the fish (if the fish is big in size).
– In place of lady’s finger, itchi potato can be added for itchi potato and meat curry. The itchi potato can be boiled beforehand, with one whistle in the pressure cooker, leave out the steam and peal off the skin. Cut into halves and add to the curry just as you added the lady’s finger. Let it cook for two whistles. This vegetable is partially boiled in advance in order to avoid the hands from itching while cleaning uncooked itchi potatoes.
– Radish and meat curry is also prepared as above. The radish can be added just like the lady’s finger, but let it cook for two whistles in the pressure cooker.
