Recipe by Rosy Pinto
Ingredients:
200 gms tender okra (To check the tenderness, tip should snap easily when bent)
200 gms tender okra (To check the tenderness, tip should snap easily when bent)
To prepare the masala:
5 - 6 dry byadgi chillies
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 -1/2 tsp pepper corns
1 small/medium onion
2 fat cloves garlic
small ball of tamarind
jaggery or sugar as per taste
For tempering:
5 cloves smashed garlic with skin
1 tsp mustard seeds
1 to 2 tbsp of ghee or oil
1 sprig curry leaves (optional)
Steps:
- Rinse the okra a couple of times in water, drain and spread them on a kitchen towel to dry completely or wipe dry to reduce the sliminess. Discard top of lady finger and cut diagonally (wipe the knife with a kitchen towel to remove slime).
- Grind all the ingredients for the masala except jaggery to make a smooth paste. Keep it aside.
- Heat oil in a kadai/vessel, add the sliced okra and sauté on medium heat for a couple of minutes (to reduce the sliminess)
- Add the ground masala and required amount of water to get desired consistency (don't make it too thin)
- Add salt and jaggery and cook until soft and crunchy.
- Separately, heat ghee in a tadka pan, splutter mustard seeds and fry garlic till light brown. Pour seasoning over the curry and close the lid. Switch off the flame.
- ENJOY!