Ladies Finger Bhindi Curry in Kandy

by | Jul 1, 2022 | Food Reviews | 0 comments

Because of Ladies Fingers’ (bhindi) low-calorie content and great nutritional value, it is often included in recipes for dishes like sambar, which are prevalent in Kandy.

In most cases, when we buy bhindi, we have to choose a delicate kind since, otherwise, we end up feeling like we have to chew the fiber content. For this, we break the tip of the vegetable, and if it breaks, that indicates that it is tender.

If it does not break, however, you will observe that it swings but does not break, which indicates that it is not tender.

Because it often takes a very little amount of time to cook, we need to be careful that the Ladies Fingers’ (bhindi) is cooked all the way through, or else it might spatter while we are preparing it.

You may adjust the amounts of the spices in this recipe to suit your own taste preferences. You may choose to prepare the Ladies Finger Curry in a dry form in order to eat it with chapati; alternatively, you can choose to prepare it in a curry form in order to eat it with rice and other meals.


Ladyfingers – 1/4 kilogram

Onions – 2

1 teaspoon of ginger and garlic paste

Garam masala – 1 tsp.

1 teaspoon of dried red chili powder.

1 gram (about one pinch) of turmeric powder

Salt – 1 tsp.

Oil – 4 tsp.

2 teaspoons worth of fresh coriander leaves

How to prepare the curry

Step-by-Step Instructions:

After cleaning them, ladyfingers should be cut into pieces measuring one inch.

Cut the onions into very little pieces using a knife.

Put some oil in a pan and heat it up, then add onions and cook them for a bit.

Add lady finger pieces and add salt. Allow it to cook for a minute and a half.

When the pieces are about halfway done, stir in the ginger-garlic paste.

After a few minutes, stir in the ground turmeric, garam masala, and red chili powder, along with 1 1/2 cups of water.

Continue stirring until all of the ingredients are well combined.

Cook all of the ingredients until you get a sauce that is nice and thick.

The ladyfinger’s curry is ready. Add several sprigs of coriander as a garnish, and serve hot.

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