 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
This is Lata M.N.'s recipe from the Thursday magazine. Hope you enjoy it! Ingredients:
1/2 cup fresh coconut, grated |
4 -5 medium fresh green chilies, washed,ends trimmed and chopped |
1/2 teaspoon turmeric powder |
1/2 cup tamarind paste |
1 -2 red chile |
1/2 teaspoon mustard seeds |
6 -7 fresh curry leaves, washed |
2 tablespoons pure wesson canola oil |
2 pinches asafetida powder |
salt |
okra, as required,washed and chopped into small pcs. |
Directions:
1. Grind together the coconut, green chillies and turmeric powder using a little water to get a coarse paste.
2. Keep aside this masala mix .
3. Heat 2 tbsps.
4. of oil in a pan.
5. Once its hot, add mustard seeds and allow to splutter.
6. Once they stop spluttering, add asafoetida powder, red chillies and curry leaves.
7. Stir-fry briefly.
8. Then add the chopped okra pcs.
9. and stir-fry for 3 minutes.
10. Add salt and tamarind paste.
11. Mix well and boil for 2 minutes.
12. Now add the ground masala mix with the required quantity of water{as much as you need to make the curry}.
13. Boil for 3 minutes.
14. Remove from flame.
15. Serve hot with rotis{Indian flatbreads} or rice.
|
|