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An iconic recipe made using lady's finger from the Chettinad region. The secret of this recipe is in the 'mandi' or the rice water that is used to cook the vegetables. Loaded with history of the Chettiars and their cuisine, watch this video of how it is made. Recipe in English (text format) below the video.
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Chettinad Mandi:
Ingredients:
* Sesame oil - 3 tbsp
* Mustard seeds - 1 tsp
* Fenugreek seeds - ½ tsp
* Urad dhal - 1 tsp
* Asafoetida - ½ tsp
* Green chillies - 6 cuts in small pieces
* Tamarind - the size of a medium lemon
* Rice mandi - 1 cup (250 ml) - see notes below on how to extract
* Lady’s finger - 6 nos cut
* Shallots - 20 nos
* Garlic pods - 10 nos
* Salt
Method to extract Mandi
* Soak rice in water for 10 minutes. Wash the rice once and discard that water.
* Wash rice again by rubbing between your palms. But do not discard this water. Preserve this and soak the ball of tamarind for 30 mins and extract the juice. This is the mandi
* This should be slightly thick. If this is thin, you could add a little rice flour to thicken.
Method:
1. Heat oil in a wok. Once hot, add the lady’s finger and fry till the stickiness fades. Using a slotted spoon, remove and set aside.
2. In the same wok, add extra oil if needed, add mustard, fenugreek seeds, urad dhal and asafetida.
3. Add green chillies and sauté. Allow to cook well and for the spice to infuse in the oil.
4. Add the small onions, garlic and cook till soft.
5. Add the sautéed lady’s finger and cook well till oil separates.
6. To this add the rice mandi tamarind extract and cook until it thickens. Add salt.
7. Serve hot with rice.
Note:
* You could also simplify the mandi making (rice extract) by diluting 2 tsp of rice flour in 2 cups of water if you don’t want to use rice washed water.
* You can add assorted vegetables like raw mango, eggplants, drumsticks etc.
* If adding raw mangoes and/or tomatoes, check for the sourness and alter tamarind based on that.
* The older the tamarind is, the lesser you may need to use.
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