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2 cup chopped bhindi or okra.
2 medium size onions
1 tsp red chilli powder
1 tsp coriander powder
1 inch cube tamarind
2 tsp oil
Wash okra/bhindi in plenty of water. Rinse them thoroughly, drain all the water. Slice them and set aside
Soak tamarind in a cup of lukewarm water. Squeeze the pulp and discard the fiber.
Heat oil in a kadai/wok and fry the onions on a low flame till golden brown. Its very important to fry them till golden brown. Add chilli powder, coriander powder and fry till aromatic. Add the tamarind pulp and another cup of water. Bring it to a rolling boil. Add the okra and salt, stir and cook on medium flame. Cook till all the water is evaporated.
When its still cooking,if the water is very less in the kadai, add some hot water. If the okra is cooked when the sauce is still thin, put on high flame and evaporate most of the liquid.
Serve with rice and Dal or chapati
1 comment:
Nice recipe. BTW you are from california. Hi. I am Sujatha from Mangalore. I would like to share some recipes with you as I am a great cook.
Do you know Mushroom Song and Mushroom pokoda?
BTW you can contact me through yahoo IM. My ID is jaiprada@yahoo.com . Add me.
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