Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder! It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.
Heat oil in a non stick pan, add mustard seeds and curry leaves.Allow it to splutter. Add cumin seeds, ginger and garlic paste. Saute for two minutes. Add lady fingers and sauté for five minutes. Cover and cook till soft.
In a bowl whisk yogurt, add gram flour and three cups water. Whisk till smooth. Add the liquid to the lady fingers, add turmeric powder, coriander powder, green chilli paste and salt. Mix well. Allow the mixture to boil and thicken.
Garnish with chopped coriander leaves and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.