Vendakkai Kadalai Masala Recipe | Lady’s finger chana masala
Vendakkai kadalai masala is spicy and tangy gravy made using lady's finger and chickpeas
Servings 0
Ingredients
- Ladies finger 300 grams
- Konda kadalai 1 cup
- Onions 2 medium
- Tomato 1 medium
- Ginger garlic paste 1.5 tsp optional
- Sambar powder 1 tbsp
- Turmeric powder ¼ tsp
- Garam masala ½ tsp
- Salt 1 tsp or as required
- Tamarind small lemon size
- Coriander leaves to garnish
To Temper
- Oil 2-3 tbsp
- Mustard ½ tsp
- Urad dal ½ tsp
- Curry leaves few
Instructions
- Wash and soak the chana for 8 hours or overnight.
- Pressure cook it for 3-4 whistles and keep it ready.
- Cut the lady's finger and allow it to dry.
- Take small lemon sized tamarind and extract it.
- Heat oil and temper with mustard, urad dal and curry leaves
- Then add the finely chopped onions and saute for 1 minutes.
- Then add ginger garlic paste and saute till raw smell goes.
- Next add chopped tomatoes and saute till mushy.
- Now add the chopped okra and saute nicely for 3-4 minutes. Add more oil in this stage if required.
- Then add salt, turmeric powder, sambar powder and garam masala.
- Then add the cooked chickpeas and cook till masala is coated.
- Add the tamarind extract and allow it to cook till everything is mixed and all water is absorbed.
- Switch off the flame and garnish with coriander leaves.
- Serve hot with rice/roti
Notes
You can shallow fry the vendakkai before adding to the gravy.
You can add red chilli powder and coriander powder instead of sambar powder.
Adjust the consistency of the gravy as dry or semi gravy according to your preference