This is one of my favourite recipes from Karwari cuisine. Here tender lady’s finger are stuffed in a semi dry spicy coconut masala and then cooked on low flame with turmeric leaves at the base and top. The combination of turmeric leaves and teppal gives an awesome flavour to the lady’s finger. Those who love the flavour of turmeric leaves and teppal will love this spicy fare.
- 12 to 14 small tender lady’s finger
- 4 to 5 turmeric leaves
- 6 tbsp freshly grated coconut
- 4 to 5 teppal( remove the black seed) plus 4 teppal to be used while cooking
- A piece of tamarind or as per tang required
- 1/4th” piece of ginger
- 1/8 tsp turmeric powder
- 10 to 12 bedgi chillies(adjust to spice required)
- Salt to taste
- Rinse the bhendi well and pat dry on a cloth. There should be no moisture left. Slit of the edges of the bhendi and cut into two vertically and keep aside. Crush 5 teppal and soak in 2 tbsp water for about 5 minutes so that the flavour of teppal sinks into the water. Strain and keep the water aside.
- Grind freshly grated coconut, turmeric powder, bedgi chillies, tamarind to a smooth paste using little water. Finally add the teppal water, salt and grind again. Stuff this masala into the bhendi slits.
- In a non stick/ ceramic pan place turmeric leaves at the bottom of the pan. Spread the bhendi masala onto the leaves,keep 3 to 4 teppal without seeds on the masala so that the flavour sinks into the masala as it cooks, cover it with turmeric leaves and cover the pan with a steam release lid. Switch on the gas and cook this mix on low flame on the smaller gas burner as the mix is not liquidy and should not burn.
- Once cooked switch off the flame. Tastes great with steaming hot rice and dal.
- Use tender bhendi only as the mix in which it is cooked does not have much water and tender bhendi get cooked faster.
- Do not consume the whole teppal, discard it. Teppal is used for aroma and flavour only as it is very pungent. Remove the black seed from the teppal too.
- Cook this dish atleast an hour or two before serving so that the flavours sink into the masala.