Okra Pachadi(Tamil Nadu Style)
Okra cooked in tamarind pulp and spices
of Dubai, AE
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(clean and cut into small pieces)
1 no chopped onion
1/2 cup tomato pieces
1/4 cup tamarind pulp(2 cm size)
1/4 tsp turmeric powder
2 tsp chilli powder
1 tsp crushed jaggery
1 tbsp refined oil
2 tsp salt
1/4 cup coconut paste (pasted with 1 tsp cumin seeds, 1 garlic clove, 1 sambar onion)
1 tsp mustard seeds
1 sprig curry leaves
1 cup water (optional-if you want it as gravy)
Heat oil in a non-stick frying pan,add mustard seeds,curry leaves,then okra and onion pieces and saute well for 2 mins.
Add tomato pieces,water,turmeric powder and chilli powder saute for 2 mins till tomato pieces begin to melt.
Add tamarind pulp,crushed jaggery and salt. Allow it to boil for 2 mins.
Add coconut paste and saute for a minute or two,till the masala is done.
Serve it hot with rice,rasam,sambar,curd rice and other variety rices.
Tomato egg drop