Ingredients
200-250 gms Okra / Lady's finger chopped small
2 Tbsps Oil + 1 Tsp Oil for tempering
1 Tbsp Curry leaves
1 Tsp Mustard Seeds
1 Tsp Jaggery
1 Tsp Tamarind Paste or Vinegar
For Paste:
2'' stick ginger
2 Tbsps Grated Coconut
Roasted 1 Tsp Bengal Gram Dal (Chana Dal)
Roasted 1 Tsp Black Gram Dal (Urad Dal)
3 Roasted Kashmiri Red Chilis
1 Green Chili
1 Tsp Salt
2 Strands of Coriander leaves chopped
2 -3 Tbsps Water (use accordingly)
Method
Step 1&2
Once the Okra is not slimy and gooey, remove from pan and set aside.
Step 3
Roast the Dals.
Step 4, 5, 6:
Make sure the paste is not runny, it should be more thick like a paste.
Step 7 & 8
Add the paste to the skillet with curry leaves, add water as instructed with Tamarind and Jaggery. After 10 mins on low flame, add the Okra.
Serve with Parotas, Steamed Rice or Roti.
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