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Easy to prepare bhindi curry
Published On: 04 Jun 2014
Grind the grated coconut, tamarind and whole red chillies to a fine paste.
Transfer the paste to a deep pan and add 2 - 2½ cups water. (add water according to the consistency of the gravy required)
Add the cut ladyfinger and tomato to the coconut paste and cook uncovered on a low flame for 15 minutes or till the ladies finger is cooked.
Heat oil in a small pan. Add rye and when it begins to splutter add the curry leaves and pour the tempering on the ladies finger curry.
Serve with steamed rice.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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