Monday, May 14, 2012
Fresh tender Okra - around 20, cut off both the edges but keep the okras whole
Tur Dal / Yellow Split Pigeon Peas Lentil - 3/4 cup
Peanut Oil - 1 tbsp + 2 tsp
Mustard Seeds - 1/4 tsp
Asafoetida / Hing - a pinch
Pearl Onion - 10
Cherry Tomato - 10
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Curry leaves - 5
Homemade Sambar Powder - 2 heaped tsp
Tamarind - 1 tsp
Soak the tamarind in 1/4 cup warm water for half an hour. Squeeze the juice and discard the pulp.
Add 4 cups water, tur dal, salt and a pinch of turmeric and cook the dal in a pressure cooker till it is soft. Mash with a fork and keep aside.
Heat 2 tsp oil in a skillet Add the whole okra, a little salt and a pinch of turmeric. Cook on medium low heat till the okra gets soft and brown spots all over. Keep aside.
In the same skillet, add 1 tbsp oil. Add the mustard seeds. Once the seeds begin to crackle, add hing, curry leaves and pearl onion. Cook till the onion begins to change color.
Add cherry tomato and cook for a minute more.
Now add the cooked dal, a little water, tamarind extract, sambar powder and bring it to boil. Cook till desired consistency is reached. All the cooked okra and mix well.
Serve hot with steamed brown rice and a dollop of homemade ghee.