August 20, 2017


Okra - 100 gms
Red chillies - 6-8
Sesame seeds - 1 tbsp
Coriander seeds- 1 tbsp
Grated coconut - 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Tamarind - small lemon size
Mustard seeds  -1/2 tsp
fenugreek seeds  - 1/4 tsp
Curry leaves - few
Oil - 2 tsp
Coriander leaves - 1 tbsp


  • Soak and extract juice from tamarind approx 1 1/2 cups. Add chopped okra, turmeric and salt to tamarind water and bring to boil.
  • Boil until the raw flavour of tamarind is lost.
  • Heat one tsp of oil; roast sesame seeds, red chillies and coriander seeds for one minute. Dry roast coconut until it turns light brown in colour.
  • Grind all the fried ingredients into smooth paste by adding little water.
  • Add this paste to the okra and allow to cook few more minutes.
  • Heat the remaining oil; add mustard, fenugreek and curry leaves. Allow mustard to crackle and pour it over curry.
  • Lastly add chopped coriander leaves.

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