1/2 inch cut ladies finger (Vendakkai) - 1/4 kilogram
Chili powder - 1/4 teaspoon (tsp.)
Turmeric powder - a pinch.
Salt - to taste.
-- FOR TEMPERING --
Oil - 3 teaspoon (tsp.)
Mustard seed - 1/4 teaspoon (tsp.)
Split black gram - 1/2 teaspoon (tsp.)
Broken into pieces dry chili - 1
Garlic - 2 cloves
Fenugreek seed - 4
Finely chopped green chili - 2
Finely chopped onion - 1
Fresh shredded coconut - 3 teaspoon (tsp.)
Curry leaves - 5
Salt - to taste
Asafoetida - a pinch.
Boil or steam ladies finger with chili powder, turmeric powder and salt to taste. if you use pressure cooker add a teaspoon (tsp.) water and cook for 2 whistle. NOTE: if you boil in a pan add little water as possible.
Heat oil in a pan, add mustard seeds, black grams, fenugreek seeds, dry chili and curry leaves.
When mustard start to splatter add the garlic, onion, green chili and cook until onion turn golden brown. Now add the shredded coconut and salt to taste and cook for 2 - 3 minutes.
Now add the cooked ladies finger (without excess water), asafoetida mix well and cook for 1 or 2 min and serve.