FRIED LADIES’ FINGERS

Serves 6–8

This dish originated from Goa. When fried this way, the ladies’ fingers are not slimy but crunchy and flavourful. Use young ladies’ fingers for this dish as they are more tender and less fibrous. Test by bending the tip of the ladies’ finger. It should break off.

Cooking oil 5 Tbsp
Curry leaves 2 stalks, plucked
Dried chillies 4, cut and seeds removed
Onions 2, peeled and sliced
Mustard seeds 1 Tbsp
Garlic 5 cloves, peeled and chopped

Ladies’ fingers 800 g (1¾ lb),
cut into 2-cm (¾-in) lengths

Ground turmeric ½ Tbsp
Salt ½ Tbsp

1.   Heat oil in a wok and add curry leaves, dried chillies, onions and mustard seeds.
As curry leaves start to crisp, add chopped garlic and ladies’ fingers. Lower heat
and stir-fry to mix, then cover wok with a lid.

2.   After 3 minutes, remove lid and add ground turmeric and salt. Stir-fry for about
1 minute, then remove from heat.

3.   Dish out and serve hot.

74

EURASIAN HERITAGE

Cooking