Ingredients:

• 1 cup okra, chopped into rounds
• Mustard Seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Shallots (finely chopped) – 1 tsp
• A few Curry leaves
• Salt to taste
• Oil – 1 tbsp
• To grind (to a coarse paste with a little water):
• Grated Coconut – 2 tbsp
• Red Chilli – 1
• Jeera – 1/4 tsp
• Shallots – 2
• Garlic – 1 Clove

Method:

1. Heat 1 tbsp of oil in a kadhai.
2. Add the mustard seeds and let them splutter.
3. Add urad dal and let it turn brown.
4. Saute the shallots until light brown.
5. Add curry leaves and the coconut-chilli paste and saute for a few minutes. Wait for the raw smell to disappear.
6. Add the okras, turn them well so that they don’t stick to the kadhai.
7. Sprinkle some water, add salt and put a lid on the kadhai.
8. Keep on low flame and keep mixing every 2 minutes until the preparation is cooked well.
9. Remove from the flame and serve hot with rice.
10. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee