Ingredients:
• 1/4 kg – ladies finger/okra/bhindi
• 1 – Onion
• 2 – Tomato (medium size)
• Lemon size – Tamarind
• 5 – Garlic
• 2 – Red Chilli
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• a pinch – asafetida
• 1 tbsp – black gram dal
• 1 tbsp – Bengal Gram dal
• small quantity – Curry leaves
• small quantity – grated/shredded Coconut
• 1/2 tbsp – Red Chilli powder
• 1 tbsp – coriander powder
• 1 tsp – Turmeric powder
• oil for frying
• salt to taste
Method:
- Chop onions and tomatoes.
- Make a tamarind paste.
- Peel off the skin from garlic, grind coconut to a paste and keep other ingredients ready.
- Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, black gram dal, Bengal gram dal, curry leaves and red chilly and fry for some time.
- Then add chopped onions and garlic (whole).
- Add tomatoes (squeezed) and allow it to boil for some time.
- Now add red chilli powder, coriander powder, turmeric powder, little salt and tamarind paste.
- And add water so that it becomes like a soup.
- Wash and cut ladies finger and keep in oven for some 4 minutes.
- Add this to the boiling kuzhambu.
- Let it boil so that the thickness comes to more than a little half.
- Finally add coconut paste.
- Recipe courtesy: http://tamilveg.blogspot.com/