Vendakkai Kara Kari

How to Prepare

1. Wash and pat dry 2 kg of ladies finger (vendakkai). Cut them into 1-inch pieces.
2. Heat 10 tablespoons of oil in a kadai over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 2 teaspoons of urad dal and fry until golden brown.
5. Add 10 dried red chilies and 4 teaspoons of asafoetida. Sauté for a few seconds.
6. Add the chopped ladies finger and mix well to coat with the tempering.
7. Sprinkle 4 teaspoons of turmeric powder and salt to taste. Mix thoroughly.
8. Cook on medium heat for 15-20 minutes, stirring occasionally, until the ladies finger is crispy and cooked through.
9. Add 6 tablespoons of kara kari powder (or sambar powder) and mix well. Cook for another 2-3 minutes.
10. Remove from heat and serve hot with rice and rasam or sambar.