Masala
1/2 small cup grated coconut
1 tbspn coriander + 1/2tbspn urad dhal
roast in to light brown in a little oil
grind the coconut with 1 tbspn moderate spicy chillipowder along with roasted grains in to paste adding little water
Method:
Wash dry and cut 250 grams okra (bhindi) in to 1" pieces and keep.
Heat 3 tbspn oil in a kadai add 1 tspn mustard and few curry leaves and 1 tspn jeera .
When the mustard splutters add cut bindi , salt to taste 1/2 tb spoon, tamarind paste and little jaggery powder
Mix every thing together and close it with a lid on a medium fire stirring frequently
When the bhindi is cooked, add the masala and mix stirring frequently till the masala is dry
Serve with rice and dhal or with rotis.
When the mustard splutters add cut bindi , salt to taste 1/2 tb spoon, tamarind paste and little jaggery powder
Mix every thing together and close it with a lid on a medium fire stirring frequently
When the bhindi is cooked, add the masala and mix stirring frequently till the masala is dry
Serve with rice and dhal or with rotis.
