Chettinad Recipes

Ingredients:

1/2 kg – ladies finger

oil – for frying

salt – as required

pound coarsely:

1 big (chopped) – onion

4 or 5 – greenchillies

Method: Cut ladies finger into 11/2 inch pieces. Heat oil in a pan and fry the pieces till half cooked. Add pound mixture and fry till ladies finger become dark in colour. Sprinkle salt at the end, mix well and remove from fire.

Ingredients
Tender fresh Lady’s Finger - 1/4 kg
Wipe and slit three – fourths towards the stem; and apply the following mixed ground ingrdients in the slits:-
Salt - 1 teaspoon
Dry coriander seeds - 1 teaspoon
Pomegranate seeds, raw dried mango powder, lime juice or any other souring agent - 11/2 teaspoon
Turmeric powder - 1/2 teaspoon
A pinch of chilli powder
Dip them in the gram flour batter consisting of:-
Gram flour - 3 to 4 tablespoons
Water - 4 to 5 tablespoons
Clove garlic - 1
Salt - 1/2 teaspoon
Green chilli (seeds removed) - 1
Ground to a paste
Ginger - 1/4 inch
Oil - For frying
Method:
Sift gram flour into a basin. Make a well in the centre and add ground paste; gradually add water (stir from centre).
Beat very thoroughly to a smooth paste. Add salt.
Fry Lady’s Finger in hot oil till golden. If extra crispness is desired, fry them once again just before serving.

Ingredients:

1/2 kg – ladies finger
oil – for frying
salt – as required

Pound coarsely:
1 big (chopped) – onion
4 or 5 – greenchillies

Method:
Cut ladies finger into 11/2 inch pieces.
Heat oil in a pan and fry the pieces till half cooked.
Add pound mixture and fry till ladies finger become dark in colour.
Sprinkle salt at the end, mix well and remove from fire.