Its time to blog now and todaya€™s recipe is a simple ladya€™s finger curry where tender ladya€™s fingers are cooked in dahi (curds).
I also added one large onion chopped, and we only used about half the suggested amount of cream as some others suggested. I looked up how to make the panir, and having made mozzarella before it seemed like a very very similar cheese so I used cubed mozzarella (that was at room temp) in place of panir. 2 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
If I made any change next time, I'd probably use less cayenne and process the spinach to get a more creamy smooth texture.
3 Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. 4 Add the trimmed and cut ladya€™s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts. 6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market.
I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. And we both loved it – a refreshing spin on the normal dry bhindi we normally make and eat!Your recipes are a treat!
Inji Pennu has posted some screen shots, and I believe the fourth picture from your okra curry page has been lifted. Keep it up sarayu hi sailu, ur site is fabulous thanq it is helping the guys in starting stage of cooking like me jaspa hi it is fantastic i love it u people are mind blowing.
I really like your taste for food, so I know that whatever you recommend will be great!Thank you in advance.Donna Sailu Donna, appreciate your faith in my food recommendations.
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