Ingredients:

• 1/4 kg – lady`s finger/bhendi
• 1 tsp – Urad Dal
• 1/4tsp – Chana dal
• 1/2 tsp – Fenugreek seeds
• A pinch of Asafoetida
• 3 – Red Chillies
• Lemon size Tamarind
• Jaggery, 3/4th the size of Tamarind
• 1 cup -coconut
• Salt to taste

Method:

1. Cut bhendi into small pieces; take 2-3 tsp of oil. Add mustard, then add the bhendi. Fry it till bhendi gets crisp.
2. Take a pan, dry fry dal, fenugreek, dry chilli, asafoetida and grind with tamarind, jaggery, coconut and salt.
3. Add the ground mixture to bhendi with some water; allow it to boil.
4. When the vegetable turns dark in colour, turn off the stove.
5. Serve hot with chapathis, rotis, parathas.

Recipe courtesy of sneha giridhar