coriander seeds - 1 kg
dried red chillies - 250 gm
cumin seeds - 250 gm
turmeric - 200 gm
fennel seeds - 50 gm.
Sun dry all the ingredients except turmeric. Grind it together all the ingredients including turmeric very nicely.
Home made all purpose curry masala powder is ready.Store it in an air tight container. Best before 6 -8 months.This is our home town traditional all purpose masala powder.
Bhendi Curry / Vendaikkaai Curry
ladys finger - 250 gm
chopped onion - 100 gm
chopped tomato - 100 gm
chopped garlic cloves - 5
masala powder - 2 tbsp
tamarind - small lemon size
oil - 2 + 1 tbsp
mustard ,fenugreek & urad dal - each half tsp
curry leaves & coriander leaves - few
salt - to taste.
to grind :
grated coconut - 2tbsp
roasted channa dal (pottu kadalai)- 2 tsp
Steps to follow:
Wash and pat dry the bhendi and cut into 2 inch size pieces.Finely chop the onion,garlic and tomatoes.Soak the tamarind in one cup water,strain and keep aside.
Heat one tbsp oil in a non stick pan slightly stir fry the bhendi cuts and keep aside.
In a vessel heat remaining 2 tbsp oil add mustard,urad dal and fenugreek, when it splutters add curry leaves.
Then add chopped onion & garlic and stir well,add chopped tomatoes and salt. Leave the tomatoes to cook well in a medium flame.
Add masala powder stir well in a low flame and add tamarind water. let it boil for 5 minutes in a medium flame.Then add stir fried bhendi, let it cook for another five minutes.
Then add coconut paste and stir well. Add water if need.It should be semi thick.let the raw smell goes. Switch off the stove.Granish with chopped coriander.
Serve with plain rice or chappathi.
Sending this to
Nabanita's Homemade Spices :Store To Bowl Esho-Bosho-Aahare : 20th Feb-20th Apr.
and Gayathri's Walk Through Memory Lane @ Hema's Adugemane.