A very easy and simple to make side dish for rotis. Bhindi or okra is cooked in south indian style using coconut, tamarind and jaggery.
- Ladyfingers or okra - 250 gms
- Tamarind paste - 2 tablespoons
- Turmeric powder - 1/4 teaspoon
- Mustard seeds - 1/2 teaspoon
- Oil - 2 tablespoons
- Grated jaggery - 1 teaspoon
- Salt to taste
- TO GRIND
- Coriander seeds - 1 teaspoon
- Whole red chillies - 3
- Cumin seeds - 1/2 teaspoon
- Methi seeds - 1/4 teaspoon
- Grated coconut - 1/4 cup
Wipe the ladyfingers with a clean cloth so that no trace of moisture is left. Cut the vegetable into 1 inch small pieces and set aside
Heat 1 tablespoon of oil in a pan. Add coriander seeds, red chillies, cumin seeds, methi seeds and stir fry till light brown and aroma exudes. Add grated coconut and stir for half a minute on low flame.
Remove from heat. Grind all the roasted ingredients without water to a coarse paste.
Heat 1 tablespoon of oil in a kadai. Add mustard seeds. Once it stops spluttering, add ladysfinger pieces and cook uncovered for 8 to 10 minutes on a medium flame or till the vegetable is cooked.
Add ground masala, salt and tamarind paste and mix well. Cook for another 5 minutes.
Add grated jaggery and combine together. Remove from heat.
Serve hot with rotis or rice.