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Recipe details are AI-generated from the video and may contain errors — for reference only.
Rinse 250 g lady's finger in water, pat them dry completely, cut off the head and tail, and slice them into 1.5 to 2 inch pieces.
Watch out
Ensure the lady's finger is completely dry before cutting, otherwise excess moisture will make it slimy and difficult to fry properly.
Hot oil may splatter when adding lady's finger; stand back and add gently.
Heat 2 tbsp of oil in a pan, add 250 g cut lady's finger, fry until fully cooked with a golden brown color, season with 0.5 tsp salt when 3/4 cooked, then remove and set aside.
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Add lady's finger carefully into hot oil to avoid splashing, and fry until golden brown otherwise they will remain raw and slimy inside.
Heat 2 tbsp of oil in the same pan, add 1 piece whole spice, 2 pieces chopped onion, 1 piece chopped green chili, 2 tsp chopped garlic, and 2 tsp chopped ginger, and sauté until nice and brown.
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Stir the aromatics continuously while sautéing, otherwise the garlic and ginger will stick to the pan and burn, giving the masala a bitter taste.
Take 3 small tomatoes and grind them in a mixer jar to a fine puree.
Add the tomato puree to the browned onions, and cook until all extra moisture is evaporated and it forms into a nice dry paste.
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Stir regularly while reducing the tomato puree so it does not splatter excessively or stick to the bottom of the pan.
Add 0.25 tsp turmeric powder, 2 tsp chili powder, 1 tsp salt, 1 tsp cumin powder, and 1 tsp coriander powder, and mix well for 2 minutes until oil separates on the sides.
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Lower the heat when adding spice powders so they do not burn instantly, otherwise the curry will turn harsh and bitter.
Take 0.5 cup of curd in a bowl and whisk it nicely until smooth.
Add the whisked curd to the masala and mix it thoroughly until well combined.
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Keep heat low and stir constantly when pouring in curd, otherwise the yogurt will curdle and ruin the smooth texture of the gravy.
Once the oil separates, pour 1 cup of water into the pan and stir well.
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Pour water gradually while stirring so the sauce emulsifies evenly without lumps.
Add the fried lady's finger pieces into the gravy and mix gently.
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Fold the fried lady's finger in gently so they do not break apart or turn mushy in the gravy.
Add 0.25 tsp garam masala, 0.5 tsp sugar, and chopped coriander leaves, keep flame on medium, close the pan with a lid, and cook for 10 minutes.
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Stir occasionally during the 10-minute simmer so the thick gravy does not stick or burn at the bottom of the pan.
Use oven mitts or a towel when handling the hot pan handle after simmering.
Finish off with crushed kasuri methi, turn off the stove, and serve hot.
Watch out
Crush kasuri methi between your palms before sprinkling so it releases its aroma evenly over the curry.
