Vendakkai Curry Recipe

Name: Vendakkai Curry Recipe
Cook time: 17 min
Total time: 21 min
Yield: 4
Ingredients: 1 Sachet Maggi Coconut Milk Powder; 2 Tablespoons Oil; 2 Units Onions (Sliced); 2 Teaspoons Ginger (Grated); 2 Units Tomatoes (Sliced); 1 1/2 Teaspoon Salt; 1/2 Teaspoon Red Chilli Powder; 1/4 Teaspoon Turmeric Powder; 2 Cups Water; 1/2 Kilogram Vendakkai (Cut into 2" pieces)

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21 Min

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Ingredients

Maggi Coconut Milk Powder

1 Sachet

Oil

2 Tablespoons

Onions (Sliced)

Ginger (Chopped)

2 Teaspoons

Tomatoes (Sliced)

Salt

1.5 Teaspoons

Red Chilli Powder

0.5 Teaspoon

Turmeric Powder

0.25 Teaspoon

Water

2 Cups

Bhindi (Ladies Finger, Cut into 1 Inch Pieces and washed)

0.5 kg

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

16.3 g

Energy

168.2 kcal

Fats

11.09 g

Protein

3.66 g

per serving

Recipe steps

21 min

5 min

2 min

5 min

4 min

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Recipe steps

21 min

Step 1

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Deep fry the vendakkai in oil till it begins to turn golden. Drain and keep aside.

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Recipe steps

21 min

Step 2

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In 2 tbsp oil add onion and ginger and fry till onions are soft.

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Recipe steps

21 min

Step 3

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Add sliced tomatoes, salt, red chili powder and turmeric powder and fry for another 2-3 minutes or till tomatoes are soft.

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Recipe steps

21 min

Step 4

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Mix MAGGI Coconut Milk Powder with 2 cups warm water and add to the above masala. Bring to a boil and add fried vendakkai. Cover and cook for another 3-4 minutes.

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Recipe steps

21 min

Step 5

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Vendakkai Curry Recipe

Ingredients

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Recipe steps

Recipe steps

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Recipe steps

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Vendakkai Curry Recipe

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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