Ingredients:

10-12 okra / vendakka / ladies finger, chopped

1/4 cup dried prawns / unakka chemmeen

gooseberry sized tamarind

1 cup grated coconut

1 tsp chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1/4- 1/2 tsp fennel seeds

3 + 2 shallots

1 big tomato, chopped

3 green chillies, slit

salt to taste

1/4 tsp fenugreek seeds

1 garlic clove, chopped

1 sprig curry leaves

1/4 tsp chilli powder

1 1/2 tbsp coconut oil

Preparation:

1. Soak tamarind in 1/2 cup of water, extract its juice and keep it aside.
2. Clean the dried prawns and wash it and drain in the strainer.
3. Heat a pan and dry roast it for few minutes till crispy and keep it aside.
4. Grind grated coconut with chilli powder, coriander powder, turmeric powder, fennel seeds and 3 shallots to a smooth paste adding enough water and keep it aside.
5. Heat 1 tbsp oil in a pan / clay pot and add okra pieces and saute for 2 minutes and keep it aside.
6. In the same pan, add the ground coconut paste, enough water, chopped tomato, green chillies, tamarind water and salt and mix well.
7. Add sauteed okra into this and allow to boil well.
8. Then add roasted dried prawns and cook covered at low flame until okra and dried prawns are cooked well.
9. Heat 1/2 tbsp oil in a small pan and add fenugreek seeds, 2 sliced shallots, garlic and curry leaves and fry.
10. Switch off and add 1/4 tsp chilli powder and mix. Pour this over the curry and keep it covered till ready to serve….Mix well and serve hot with rice…