Name: Ladies Finger Molly
Prep time: 30 min
Total time: 30 min
Ingredients: 125 g Ladies finger (cut into pieces, Vendakka); 1/4 cup Shallots (sliced, Kunjulli); 1/4 cup Onions (sliced); 1 dsp Garlic (sliced); 2 nos Green chillies (slit); Ginger (sliced); 1 cup Coconut (grated); 1/4 tsp Cumin seed powder; Turmeric powder (A pinch); 1 tbsp Ghee/oil; 2 nos Dry red chillies (cut in half); 1 dsp All purpose flour (Maida); 1/2 dsp Vinegar; Curry leaves (Few); Salt (As reqd)

Ladies Finger Molly

Vegetarian side fish apt with chappathis

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

125 g Ladies finger cut into pieces, Vendakka
1/4 cup Shallots sliced, Kunjulli
1/4 cup Onions sliced
1 dsp Garlic sliced
2 nos Green chillies slit
Ginger sliced
1 cup Coconut grated
1/4 tsp Cumin seed powder
Turmeric powder A pinch
1 tbsp Ghee/oil
2 nos Dry red chillies cut in half
1 dsp All purpose flour Maida
1/2 dsp Vinegar
Curry leaves Few
Salt As reqd

Instructions

For preparing ladies finger molly, extract first and second coconut milk from the grated coconut by adding water and running in a mixer. Keep the thick first extraction of coconut milk aside.
Take the vendakka pieces in a pan and put shallots, onion, garlic, green chillies and sliced ginger.
Grind the skin of one dry red chilly with turmeric and add to the second extraction of coconut milk. Add vinegar, required salt and pour into the ladies finger pieces and cook in low fire until done. Sprinkle cumin seed powder.
Remove the pan from fire when the gravy has acquired a thick consistency.
Heat ghee/oil in a pan and fry sliced shallots, red chilly and curry leaves. When the shallots are brown, add flour and saute.
Remove from fire, dilute with first extraction of thick coconut milk and pour into the curry.
Put the curry back on fire and heat. Remove from fire when boiling starts.
Ladies finger molly, a yummy vegetarian side dish with chappathis is ready. Serve hot.

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Ladies Finger Molly