Lady Finger - Tomato Curry

Lady Finger/Bendekai/Okra is liked by many. It is loaded with healthy medicinal values. 

I have used tomatoes and lady finger and prepared this curry.
Lets see some benefits of eating Lady Finger in our diet. 
Lady finger is loaded with soluble and insoluble fiber. It helps in easy digestion of food and good for people who suffer from constipation. It is good for diabetes. It contain Vitamin K and it is good for strengthening bones in our body. It is said that it is good for sun stroke. It does contain good nutrients and good for obesity. Lady finger contain Vitamin C and good for healthy skin. It controls the levels of cholesterol and improves the immunity system in our body. Lady finger is loaded with antioxidants.
Lets see the recipe Now : No Onion or No garlic is used in this Lady Finger - Tomato Curry .

Things Needed :

To cook :
Lady Finger : 250 Grams
Tomatoes : 2
To Add : 
Masala Powder : 2 Tablespoons
Jaggery : 1 Tablespoon
Lemon : 1 Teaspoon
Sat : Required
Turmeric Powder : A pinch
Coriander leaves : 2 to 3 Tablespoons.
Green chilly : 1
To Season : 
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Methi seeds : 3 to 4
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8

Method :

1. Wash and remove all the moisture from lady finger and cut into thin slices.
2. Wash and cut tomatoes (remove the seeds) and keep it aside.

3. Wash and cut coriander leaves, curry leaves and keep it aside. Slit green chilly.
4. Keep a pan and put oil. Put mustard seeds and let it splutter.
5. Add jeera/cumin seeds, methi seeds, curry leaves and ingh.
6. Add cut lady finger pieces and fry nicely till they turn soft.
7. Add tomatoes and jaggery and fry nicely till it is cooked. (On medium flame). Add cut green chilly.

8. Add salt, masala (spice powder) and mix it well. Let it cook on low flame for 2 minutes. Add lemon extract (1/2 Lemon) and put off the fire.

9. Shift the ready curry to a serving dish and add cut coriander leaves.

10. Serve as one of the side dish with rice, chapati, poori or roti.

Note :

No need to add any water. Fry lady finger pieces nicely in oil. So it does not become sticky. Adding any spice powder to curry is optional. (I have added home made spice powder). Adding onions and garlic is optional. Adding jaggery is optional.
Time : 20 minutes
Serves : 2 to 3 

Home Made Spice powder Recipe :

Dry roast :

4 to 5 Tablespoons of Coriander seeds
1 Teaspoon of Jeera /Cumin Seeds
1 Teaspoon of Channa dal (Kadale bele)
1 Teaspoon of Urid dal
8 to 10 Red byadagi chilly
Ingh /Asafoetida : a littel
Curry Leaves : One handful.

Dry roast each ingredients separately till they turn slightly brown. Dry grind once they turn cool.
Store in air tight bottle. 

Lady finger Curry

Lady finger is one of the vegetable that we get in all seasons/around the year. It is also one of the favourite vegetable of many. I too like bendekai/bendi/lady finger/okra what ever we call it.
This is a side dish and goes well with idli, dosa, chapati,roti, plain rice and any type of rotti. (Ragi rotti, akki rotti etc).

I have used little moong dal, lady finger and some home prepared spice powder.
Lets see some benefits of having cinnemon in our diet.
Cinnemon may lower blood sugar in type One or type Two diabetes. It is rich in anti aging property. It helps to reduce blood pressure and it helps in raising the good cholesterol and reduces the bad cholesterol level. Cinnemon is rich in anti oxidants, antifungal, anti bacterial and antiviral properties. It helps in clearing up mucus and eases the breating circulation. It is also rich in anti inflammatory properties.
Lets see the recipe Now:
No Onion or No Garlic is used in Lady Finger curry. It is an easy and quick dish if you have this particular spice powder ready.

Things Needed :

Lady Finger/Bendekai : 8 to 10
Moong Dal : Handful ( 2 Tablespoons)
Spice powder : 2 to 3 Teaspoons
Tamarind : 1 Tablespoon
Jaggery : 1 Tablespoon
Salt : As required
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : a pinch
Oil : 1 Tablespoon

Method :

1 Wash and remove all the moisture from lady finger. Cut them in to small pieces.
2. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put oil and heat. Add mustard seeds and let it splutter.
4. Add jeera and ingh. Add curry leaves. Add cut lady finger and fry till they turn golden brown.

5. Keep a big pan or bowl. Add a glass of water and washed moong dal. Let it boil and cook till soft.
6. Add tamarind pulp, required salt, a pinch of turmeric powder and jaggery. Let it boil for 2 minutes.
7. Add friend lady finger and mix it well. Let it boil for a minute. Stir once.
8. Add spice powder and mix it well. Let it cook for 2 minutes. Shift the curry to a serving dish.

9. Add cut coriander leaves and serve with the main dish you have prepared.

Note :
Fry lady finger pieces nicely so that it does not get sticky. Adding any spice is optional. Ex: Rasam powder, Sambar powder, Garam Masala etc. I prefer using home made powder. It is always better to use home made spices. Adding more/less jaggery is optional. Adding a spoon of ghee is optional.
Adding toor dal instead of moong dal is optional. Moong is known as healthy dal.
Time 20 Minutes.
Serves : 3 to 4

Recipe for Spice Powder ",

Things needed :
Methi Seeds : 1/4 Teaspoon
Coriander Seeds : 2 Tablespoon.
Jeera : 1/2 Teaspoon
Channa /Kadale bele : 1/2 Teaspoon
Clove : 1
Cinnnemon  : A very small piece. (Just to add some aroma)
Red chilly : 5 to 6
Ingh/Asafoetida
Method :
Dry roast all the ingredients one by one til they get good aroma and turn slightly golden brown.
Keep a pan and dry roast methi till it turns brown (roasted brown), add channa dal and dry roast, add jeera and red chilly Roast it on low flame so that not get burnt. (Should be careful),
Add clove and cinnemon piece and roast it nicely. Remove it from the pan and let it cool.
Dry grind this masala and enjoy. Add only 2 to 3 teaspoons of the powder to the curry at a time. (one time).

Bhendi - Aloo Curry

Bhendi is Lady's Finger(okra) and Aloo is nothing but potatoes. Every one normally likes Potatoes. Mixing Lady's finger and preparing a combo curry indeed a good thought.

Lady's finger, is liked by most. It is said  that "The one who eats Bendi (Lady's finger) will be good at calculation and will be definitely intelligent and also will be excellent in Maths.  I do not know whether, the above said words are really true or just some simply said promise to make the children eat this vegetable. What ever it is this particular combo Bemdi Aloo curry goes well with rice, chapati, roti, poori or even dosa and idli and it is one of the healthy side dish you can prepare quickly and easily.

Now lets see some benefits of eating Lady's Finger.
Lady's finger or Okra are rich source of dietary fiber, minerals and vitamins. It is often recommended by nutritionists in cholesterol controlling and weight reduction programs. They do not contain saturated fats and cholesterol. They contain healthy amounts of vitamin A and anti-oxidants. Fresh Okras are good source of folates. They are rich in Vitamin C, Vitamin K and B complex. Lady's finger are also good source of many important minerals such as iron, calcium, manganese and magnesium. Lady's finger juice is consumed to control the diabetics.

Here is a recipe of Bendi - Aloo Curry and I am sure all age group will surely enjoy having them.

Things Needed:

Lady's Finger : 15 to 20 ( 1/4 KG)
Potatoes : 2
Tomatoes : 3 to 4
Garam Masala powder : 1/2 Tea spoon
Rasam Powder : 2 Tea spoons (MTR)
Green Chilly : :2
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 Table spoons
Jeera : 1/2 Tea spoon
Turmeric Powder : a pinch
Lemon juice : 1 Table spoon (1 lemon extract)
Oil : 2 Table spoons
Ingh : a pinch
Methi seeds : 1/4 Tea spoon
Salt : Required

Method :

1. Wash Bendi (Okra) and leave it for some time and dry the water completely. Then cut them into small.

 2. Wash and cut potatoes into big pieces .(like wedges) and cook with little water for 3 to 4 minutes.(Half cook).

 3. Wash tomatoes and remove the seeds from in side and cut them in to small pieces.
 4. Wash green chilly, coriander leaves, and curry leaves . Cut them in to small. Grate ginger and keep it aside.

 
5. Now keep a pan on the fire and heat. Put oil, jeera and methi seeds. Let methi seeds turn lightly brown.

 6. Add green chilly, curry leaves and ingh. Add cut Lady's finger and fry for 2 to 3 minutes. Add salt and turmeric powder.

7. Add tomatoes and ginger ,fry them nicely along with lady's finger.

 
 8. Now add half cooked potatoes and stir slowly and mix it well. Leave them on low flame. (Stir in between).

9. Add Garam Masala powder and Rasam powder when the potato is completely cooked. (Do not over cook).

10. Mix it nicely and cook on low flame for 2 to 3 minutes. Add coriander leaves and lemon extract.

11. Put it in a serving bowl and add a spoon of ghee.

12. Serve Bendi -Aloo curry with the choice of your main dish.

Note:

Do not over cook potatoes. It turns soft and will be smashed with the curry.
You can use tamarind instead of lemon juice. Add it when you add tomatoes and cook it nicely.
You can also use more oil and more spices.
Adding coconut is also an optional. Retaining the potato skin is optional.
Time : 20 minutes
Serves : 4