I have posted an earlier version of my south indian okra curry here. I was too lazy to refer my recipe and cook so today I tried a slightly different version based on the drumstick kara kuzhambu that I had tried last week. This has a more authentic taste with the sweetness of the fennel/saunf coming through. Do give it a try and let me know which one you prefer.
Ingredients (for 2 as a side dish) :
- 30 ladies finger pieces - cut into 1 inch pieces
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 3 cloves of garlic
- 1/4 cup coconut
- 1 tsp fennel/saunf seeds
- 1/2 tsp methi/fenugreek seeds
- 5 dried red chillies - adjust as per spiciness desired
- 1 tbsp coriander powder
- Tamarind ball the size of a small marble soaked in water
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fennel/saunf seeds - apart from what is mentioned in 7.
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- Salt to taste
How I made it :
- Grind ingredients 4 to 9 with enough water to make a smooth paste
- In 1 tsp oil, fry the ladies finger pieces till the edges start to brown. Let them retain their crunch.
- In a pan, heat the remaining oil.
- Put in the mustard and fennel seeds. Once they completely splutter, put in the onions.
- Fry till onions turn pink.
- Add the ground paste.
- Fry on low heat, mixing frequently to avoid sticking. Fry for about 8 minutes.
- Add in the tomatoes.
- At this point, I put this entire mixture into a pressure cooker, added about 1/4 cup of water and cooked until 5 whistles on low.
- To this, I added the tamarind water, turmeric powder, garam masala powder and salt to taste.
- Throw in the okra pieces.
- Add water to achieve desired consistency of gravy. Boil on low heat for about 10 minutes.
- Garnish with chopped coriander and serve with rice.
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