Ingredients:

• Size of big Lime – Tamarind
• 1 kg – ladies finger
• 8 to 10 – dry Red Chillies
• 1 tbsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek
• 1/2 tsp – Asafoetida powder
• 4 tbsp – oil
• 1 tsp – Mustard Seeds
• A few Curry leaves
• 4 – green chillies, slit
• Salt to taste

Method:

1. Soak tamarind in 1/2 a cup of water for 30 minutes and extract the juice.
2. Meanwhile, wash ladies finger and wipe dry.
3. Cut them into 1 cm round slices.
4. Roast all the ingredients from red chillies to fenugreek in 2 tsp of oil.
5. Add asafetida and mix well.
6. Cool and powder coarsely.
7. Heat the remaining oil in a kadai.
8. Add mustards.
9. When they splutter, add curry leaves.
10. Add ladies finger and cook stirring till the vegetable look wilted.
11. Add salt and tamarind juice.
12. Cover and simmer till the vegetable is cooked.
13. Add the ground powder and keep stirring till the palya is almost dry.
14. Serve as a side dish for lunch.