1-2 tbsp cooking oil
½ tsp mustard seeds
1 dried chili cut
¼ tsp fenugreek seeds
1 stalk curry leaves
1 onion sliced
3 cloves garlic sliced
1 inch ginger sliced
2 green chilies sliced
1 tbsp chili powder
2 tbsp coriander powder
1 tsp turmeric powder
1 tsp tamarind paste
Salt to taste
½ cup field beans, cooked
1 hand full ladies finger ( cut &
fried lightly in oil )
1 tomato, cut
½ cup coconut milk
½ cup water
Few drops of gingelly oil
Heat up oil, fry mustard seeds, add
dried chili, fenugreek seeds & curry leaves.
Add onion, ginger, garlic & green chili fry till soft
Now add chili powder, coriander powder,
turmeric powder, stir for few seconds, add
water mix well.
Add tomato, salt, tamarind, cook till tomato is soft.
Add cooked field beans, fried ladies finger &
Once curry start to boil remove from fire.
Add gingelly oil, coriander leaves, cover &
keep till served.
Serve with Rice, Roti’s, Idly, Dosa etc
This curry taste yummier if cook in Clay pot.