Ingredients:

10 okra / vendakka, cut into pieces

1 cup grated coconut

1/2 tsp cumin seeds

3 green chillies

small lemon sized tamarind

1 1/2 tsp kashmiri chilli powder

1/2 tsp turmeric powder

salt to taste

1 tsp mustard seeds

3 shallots, sliced

2 dry red chillies

1 sprig curry leaves

2 tbsp coconut oil

Preparation:

1. Soak small lemon sized tamarind in 1 cup of water, extract its juice and keep it aside.
2. Grind grated coconut, cumin seeds and 2 green chillies together to a paste adding little water and keep it aside.
3. Heat 1 tbsp coconut oil in a pan and add okra pieces and 1 green chilli and saute for 5 minutes.
4. Add tamarind water, kashmiri chilli powder and turmeric powder and mix well.
5. Add 1 cup of water and allow to boil well and then cook till okra is done.
6. Add coconut paste and salt and boil well at low flame for 5 minutes.
7. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds. Add shallots, dry red chillies and curry leaves and fry.
8. Pour this seasoning to the curry and mix well. Serve as a side dish with rice...