Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Slim Like A Finger!


Issue Date 05 - 11 Aug, 2017 at 2:00 PM

Okra in Tamarind-Coconut Sauce

Okra in Tamarind-Coconut Sauce
Ingredients

· 2tsp oil
· 12-14 okra, chopped to ½-inch pieces

For sauce:
· 1tsp oil
· ¼ tsp mustard seeds
· 1/8 tsp fenugreek seeds
· ¼ tsp black peppercorns
· 2tsp chana dal
· 8-10 curry leaves
· 1 cup red onion, chopped
· 3 cloves of garlic, chopped
· 1tsp coriander powder
· ¼ tsp turmeric
· ¼-½ tsp cayenne
· 3tbsp coconut, shredded
· 1 medium tomato, chopped
· 1tsp tamarind paste
· ¼ tsp sugar
· ½ tsp salt or to taste

Method
Heat oil in a skillet over medium heat. Add okra and a pinch of salt, and cook until the okra is golden on most edges. Stir every five to seven minutes for 15-20 minutes. Meanwhile, make the sauce by heating oil in a skillet over medium heat and adding mustard seeds and letting them sizzle and pop. Add fenugreek seeds, black pepper, split peas and curry leaves, and cook for half a minute or until the split peas change colour. Add onion, garlic and a pinch of salt and cook until translucent, for five to six minutes.
Add spices and mix well. Add shredded coconut, tomato, tamarind, salt, sugar and and one-fourth cup of water, and cook for four to five minutes. Cool slightly and blend with a cup of water. Add the blended sauce to the okra and cook for four to five minutes or until the sauce thickens and the okra is cooked to preference. Taste and adjust salt and spice. Serve with rice or flatbread.





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