Lady’s Finger Onion Masala

Bendakaya Ullipaya Masala.

Fresh wet masala is made with roasted spices and onion. Fresh lady’s finger is added to the flavored oil along with masala paste. It is then cooked till bhendi turns soft and onion loses its raw flavor. Serve lady’s finger onion masala with steamed rice or with dal rice and papad.
Makes: around 4 Servings of Lady’s Finger Onion Masala.

Ingredients:

• Lady’s Finger 15 – 20 app.
• Onion 1 Large
• Tamarind 3 inch Piece
• Red Chile Powder 1/2 tsp
• Turmeric Powder a Pinch
• Curry Leaves 5
• Salt to taste

Masala:

• Mustard Seeds 1 tsp
• Cumin Seeds 1 tsp
• Urad Dal 1 tsp
• Fenugreek Seeds a Pinch
• Coriander Seeds 1 Tbsp
• Oil 1 tsp

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 1 Tbsp

Method of preparation:

Wash the lady’s finger and pat them dry.
Make a slit in each lady’s finger making sure the ends are intact.
Peel and dice the onion.
Soak tamarind in few tablespoons of water for sometime.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering or the spices are aromatic, remove from heat.
Cool the mixture to room temperature and grind it into fine powder using a good grinder.
Add the diced onion, sufficient water and salt to the grinder and grind again into paste.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lady’s finger and fry briefly.
Stir in ground masala paste and curry leaves.
Fry for couple of minutes, add tamarind extract and half a cup water.
Cook covered on low flame for about 10 or until lady’s finger are soft.
Stir in red chile powder, turmeric powder and season with salt if necessary.
Remove from heat and serve lady’s finger onion masala with steamed rice and dal.
Notes: Make sure lady’s finger is cooked well before removing the pot from heat.

Source: Talimpu