Ingredients
- 20-25 tender okra, cut into 1-inch pieces
- 3 tablespoons tamarind paste
- 1 tablespoon canola oil
- 1/2 teaspoon mustard seeds
- 2 springs of fresh curry leaves
- 8-10 dry red chilies
- 4 tablespoons coriander seeds
- 1/2 teaspoon cumin
- 2 tablespoons rice, uncooked
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place the okra, tamarind pulp and 1/2 cup water in a pan and bring to a boil. Simmer until the okra changes color and is just tender.
- Dry roast the whole spices (chiles, coriander and rice) one at a time, until fragrant, Grind them into a coarse powder with a mortar or spice grinder.
- Heat oil in a new pan and add the mustard seeds. When it starts to splutter, add the curry leaves and the spice powder. Fry it briefly before adding the cooked okra, taking care not to burn the spices. Add liquid to reach desired consistency, cooking down the liquid and adding a bit more until the flavors are as you like them.