|vendakka / okra||15 – 20|
|onion (chopped finely)||1|
|tomato (finely chopped)||1|
|tamarind||one lemonsized ball|
|turmeric powder||1/2 teaspoon|
|red chilly powder||1 teaspoon|
|coriander powder||1 tablespoon|
|hot water||1 cup + 1/2 cup for soaking|
|grated coconut||1/2 cup|
|shallots||4 – 5|
|dry red chilly||2 -3|
|mustard seeds||1 teaspoon|
|shallots||3 – 4 (finely chopped)|
|fenugreek seeds||1 teaspoon|
1. Chop the okra into small thin cirles. Keep them aside.
2. Soak tamarind in 1/2 cup hot water for 10 minutes and extract the pulp. Keep it aside in a bowl. (If you are making use of tamarind paste, then you can use 1 teaspoon of paste. )
3. Grind the ingredients given under “for grinding” into a smooth paste. (you can add water as required)
4. In a pan, heat little oil, add the okra pieces and fry till the stickiness goes off.
5. Now add the chopped onions and saute again for some more time.
6. Now add the dry powders turmeric powder, coriander powder and red chilly powder and saute till the raw smell goes off.
7. Add the chopped tomatoes and saute till they turn soft and mushy.
8. Pour tamarind extract, 1 cup hot water and let it come to a boil. Then cover the pan with a tight lid, reduce the flame to low and allow it to cook. Wait till the okra gets cooked nicely. Keep stirring in between.
9. Once the okra is cooked, add ground coconut mixture and let it boil for another 5 more minutes. Turn off the stove.
10. Heat oil in another pan, splutter mustard seeds, fenugreek seeds, chopped shallots and curry leaves. Add it to the prepared curry
11. Your curry is ready. Serve it with hot steaming rice.
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Enjoy cooking and serving