Thu 1 Oct 2009
Ingredients:
Vendakkai(Okra) cut into small pieces-3 cups
Chopped Onions-3/4 cup
Split Green chilli-2
Chopped Tomato-1/2 cup
Chili Powder-1 tspn
Coriander Powder-1/2 tspn
Turmeric powder-1/2 tspn
Thoor dhal-1/2 cup
Tamarind paste-1 tspn
Mustard seeds-1/2 tspn
Cumin Seeds-1/2 tspn
Oil-2 tablespoon
Coriander leaves-little
Curry leaf-little
Salt to taste
Cooking Method:
Cook the thoor dhal in pressure cooker for 5 minutes.Once the dhal is cooked mash it and keep it aside. Saute the Okra in 1 tablespoon oil for 7 to 8 minutes until it is no longer sticky. Add more oil if necessary.
Heat 1 table spoon of oil in a heavy bottomed pan, season with mustard,cumin and curry leaves. When the mustard begins to pop add onion and green chili and saute for 1 minute. Now add tomato,salt and turmeric powder and saute until the tomatoes are well cooked. Now add the Okra,2 cups of water and the taramarind paste. Cook for 10 to 15 minutes until the pieces are cooked and the gravy is thick. Add the mashed Thoor dhal. Cook for another 3 minutes. Garnish with coriander leaves.
Tip:
I have noticed that if you keep Okra(cut Okra) in the Fridge for atleast 1/2 hour before cooking,it reduces the stickiness – makes it lot easier to cook.
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Health notes:
Okra is good source of Vitamin C (22%), High in Dietary Fiber, Vitamin A, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Riboflavin, Niacin, Iron, Zinc and Copper