- 10 - 15 ladyfinger / okra
- 1/2 cup Onion finely chopped
- 1/4 cup Tomatoes chopped
- 1 clove Garlic
- 1 sprig Curry leaves
- 1/2 cup Coconut shredded (optional)
- 2 tbsp Coriander leaves chopped
- 1 tsp Chili powder
- 1 1/2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 lemon size Tamarind
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Methi / Fenugreek seeds
- Salt to taste
Method:
- Wash and cut the ends of the the okra.
- Cut into small pieces and keep aside.
- Grind the coconut to a fine paste with little water and keep aside.
- Remove the extract from tamarind by soaking in hot water and keep aside.
- Now heat a pan, dry roast the chopped okras until there are not sticky.
- Remove and keep aside.
- Now heat a kadai or wok, add oil, when hot add mustard seeds and methi seeds, when the seeds splutter add onion, curry leaves and garlic.
- Fry until onions are translucent, then add tomatoes, chili powder, coriander powder and turmeric powder.
- Saute it until oil leaves the sides.
- Now add 1 cup of water. Allow to boil.
- Now add the fried okra and salt, mix well.
- Reduce the flame to medium, cover the lid and cook until the okras are soft.
- Now add tamarind extract and coconut paste, mix well and allow to boil.
- Add coriander leaves and transfer to a bowl.
- Serve hot with rice.
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