Myself and my husband have got the taste buds that always long for tangy and spicy food. I cook this tangy okra curry at least once in a week to suffice our palates. It tastes better a day after its preparation, so we always reserve some for the next day. This curry goes very well with rice and carrot stir fry. Enjoy!
Lady's finger/Okra/Bindi - 250 gms (cut into roundels)
Shallots - 1 cup (roughly chopped)
Garlic - 1 cup (roughly chopped)
Curry leaves - 10
Tomato (medium) - 2 (chopped)
Red chilli - 2 (break into 2)
Tamarind pulp - 4 Tablespoon
Mustard seeds- 1/4 Tablespoon
Fenugreek seeds - 1/2 Tablespoon
Cumin seeds - 1/4 Tablespoon
Pepper corns - 5
Oil - 1 Tablespoon
salt - to taste
Water - 2 cups
Turmeric powder - 1/4 Tablespoon
Coriander powder - 1Tablespoon
Sambar powder - 1 Tablespoon
Red chilli powder - 1/4 Tablespoon
1. Heat oil in a pan and add the mustard seeds followed by fenugreek, cumin and pepper corns. Sauté for 30 seconds.
2. Now add the red chillies, curry leaves, shallots and garlic and sauté till they are completely cooked which will take 6 to 8 minutes.
3. Now add the tomatoes and the masalas along with salt and cook till the tomato is fully cooked.
4. Add the lady's finger/okra/bindi and sauté for next 5 minutes. Then add the tamarind pulp along with water.
5. Reduce the heat to medium, cover the pan with a lid and simmer it until the vegetable is completely cooked. Do not forget to give a stir in between.
6. After 15 to 20 minutes you will see the oil separating at the top of the curry indication of the curry being ready. Turn off the heat and garnish with fresh coriander leaves.
This curry goes only with rice!
* Adjust the spices and masalas according to your palate.