I never liked ladies fingers until I read about the benefits of this vegetable. Ladies fingers are rich in vitamins A and C and are a good source of iron and calcium. It also contains starch, fat, thiamine and riboflavin. Do not cook this dish in a cast iron utensil as it might become dark. I found that the addition of Q.B.B. ghee to temper the spices increase the flavor of this dish tremendously.
4 green chillies
5 cloves garlics
2 cm ginger
2 cm cinnamon stick
1 teaspoon fennel
10 blanched almonds
1 1/4 teaspoons salt
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 level teaspoon chilli powder (+-)
250 ml water
2 tablespoons Q.B.B. ghee
2 X 2 cm cinnamon sticks
1 teaspoon fennel, coarsely pounded
1 medium onion, sliced
2 sprigs curry leaves
400 g water
500 g ladies fingers cut into 4 cm pieces
300 g eggplant, sliced
300 g prawns, shelled
100 g coconut cream
- Place the first 11 ingredients into a blender and blend until very smooth.
- Heat Q.B.B. ghee and fry the cinnamon, cloves and cardamoms until fragrant.
- Add the fennel, sliced onions and curry leaves.
- Sauté till onions turn golden brown.
- Add in the blended ingredients, water, ladies fingers and eggplant. Cook, covered, till the vegetables are tender.
- Add in the prawns and coconut cream; keep stirring and boil for 3 minutes or until the prawns are cooked.
- Serve with rice or bread.