I'm sure your new year is bustling like a bee and you are completely into it...Mine started with bit of vacation hangover gradually moved to normal routine - running in and out. Keeping it short since it's Monday morning and you know how Monday syndromes are! This recipe is from my Ammama (Maternal grandma) I don't remember she making it but mum makes them so very often. Yet again it's our favorite, which is quite suitable with rice and papads. For those who are wondering how on earth I'm posting okra recipes during winter, I looted huge amount of okras from oriental shop during early winter and very well stored it my freezer. Now I'm making best use of my all time fav veggie. Have a great productive week ahead.
15- 20 Okras (cleaned, towel dried and diced)
2 - 2 1/2 tbspn of oil
1 - 1 1/2 inch Cinnamon
1 medium size Onion (Finely chopped)
1/2 tspn Ginger Garlic paste
2 medium size Tomato (Finely chopped)
50 gram Channa Dhal
Pinch of turmeric powder
1 tspn Chilly powder
1/2 cup - 3/4 water
Salt to taste
1/2 tbspn of finely chopped coriander
1/2 tbspn of finely chopped mint
Pot boil or pressure cook Channa dhal till they are soft. Partially smash the cooked dhal. Once done leave them aside
In a pan use about 1 tbspn of oil and fry the okras with pinch of turmeric and required salt till they are cooked. after it is cooked leave them aside.
In the same pan add remaining amount of oil. Once oil is warm add cinnamon, cloves and cardamon and let them splutter. Next add finely chopped onions, saute till they become transparent. Throw in ginger garlic paste, fry till raw flavor vanishes (about 40 -60 sec). Next add finely chopped tomatoes. Fry till oil comes out. Then add fried okras. Saute for about 1 minute. Pour in cooked dhal, add 1 tspn of chilly powder and required amount of salt.Add about 1/2 of water or more to get the required consistency. This curry should have thin consistency, not exactly like soup but between curry and soup. Boil for few mins and garnish with coriander and mint. Serve it warm with steaming rice.