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Monday, March 10, 2008

Okra Kara Kozhambu

Okra (Ladies finger/Vendakkai) - 100 gm
Onion - 2
Tomatoe - 2
Red chillies - 2
Mustard seeds - 1/2 teaspoon
Fenu greek - 1/2 teaspoon
Asafoetida powder - a pinch
Tamarind - a small lemon sized
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Coriander leaves - few
Chilli powder - 2 tablespoons
Coriander powder - 1 tablespoon
Cumin seed powder - 1/2 teaspoon or cumin seeds - 1/2 teaspoon
Oil - 2-3 tablespoons
Salt to taste

Method :
Wash okra and cut into 1 inch size pieces. Soak Tamarind in 1/2 cup of warm water. Extract the juice and keep aside. Chop onions and tomatoes.

Heat oil in a pan. Split mustard seeds in it. Add fenu greek, red chillies and asafoetida powder. Add chopped onions, curry leaves and fry them for 5 minutes. Add ginger garlic paste and saute for 5 minutes. Add chopped tomatoes and fry for 5 minutes. Then add okra, chilli powder, coriander powder, cumin seed powder and saute them well for 5 minutes. Add 1 cup of water and cook well. Once okras are cooked, add tamarind extract, salt to taste and bring it to a boil. If the gravy is more thick, 1/2 cup of water can be added along with tamarind extract. Garnish with coriander leaves. Serve hot with rice.

Cooking time : 30-40 minutes
Serves - 2-3 persons