Vendakkai Kurma | Orka Coconut Curry | Bhindi Korma

Vendakkai Kurma

R & I love Vendakkai/ Orka / Bhindi & recipes with this vegetable is a sure must once a week. I remember Amma stuffing me with this vegetable during exams since they are said to improve memory power. That almost everyday after exam there would be vendakkai and moor sadam (buttermilk rice) for lunch :-) and I never complained. This combo still remains as my favourite no matter how many years pass by. I still have a memory of me with my book enjoying this for lunch. 

When I was new to cooking I always felt vendakkai (ladies finger) were a challenge to cook since they are slimy and hard to manage although I loved the taste of it, I did dread cooking with them. But like all cooks I overcame the challenge with this vengetable and ever since I cook with this vegetable every week. Earlier I had posted Vendakkai/Orka Coconut milk curry and I did see many interesting comments in that post and today I am sharing a totally different method to this Coconut & yoghurt based Vendakkai Kurma/ Korma. Lets move on to the recipe

Bhindi Korma

VENDAKKAI KURMA | BHINDI KORMA RECIPE

Recipe Source - Own
Serves - 4 generously
Prep time - 10 mins
Cook time - 20 mins
Serving suggestion - Chappati, white rice along with appalam 

Ingredients

Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin/ jeera whole - 1 tsp
Dry red chilli - 2 nos
Curry leaves - 1 spring (10 leaves)
Onion- 1 large, finely chopped
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Corriander powder - 1 tsp
Salt - to taste
Tomato - 2 large, pureed
Ginger-garlic paste - 2 tsp
Thick curd - 4 tbsp
Water - 1 and 1/2 cup

To Fry

Vendakkai/ Orka/ Bhindi - 10-12 nos washed, whipped dry & slit
Tbsp - 2 tsp to fry

To Grind

Coconut - 1 cup
Green chillis - 4 nos (adjust according to heat tolerance) 
Cashew - 5-6 nos (whole)
Cinnamon stick- 1/2 " piece
Cardamom- 1
Clove - 1

Method

1. Add oil in a pan once hot, fry the ladies finger in batches, drain them with a slotted spoon and set on a paper towel. With the remaining oil splutter the mustard seeds, cumin seeds, curry leaves and dry red chilli. Now add chopped onions and saute until transparent. Add ginger garlic paste and cook until the raw smell goes away.

2. Now add the ground paste, and cook for a minute. Add turmeric powder, red chilli powder and coriander powder, cook for three minutes in low flame. Add the puréed tomato and cook further for two minutes.

3. Now add beaten curd and mix well. Let the flame be in low flame and add water and mix well, check for salt. Further cook for 4 minutes. Add the fried ladiesfingers and mix well. Switch off.

Cooks Wisdom

Tip 1

You can add any cooked vegetables to this curry like carrots, beans, cauliflower, potatoes and peas

Tip 2

Adding curd and coconut to the curry gives a unique taste and must be consumed soon.

Tip 3

Frying the ladiesfinger cooks them and the avoids sliminess

LEARN HOW TO MAKE

VENDAKKAI COCONUT MILK CURRY
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PAVAKKAI PITLAI
KERALA AVIYAL
POTATO KURMA
MUSHROOM & PANEER KURMA