Tamarind-Based Okra Gravy

Quick and easy bendekai gojju, not-so-spicy tamarind-based okra, and shallots gravy with a tiny hint of sweetness! A perfect rice accompaniment!

Recipe Snapshot

YIELD

4 servings

30 mins

South Indian

Entree

Time

cuisine

course

Carrot

–Okra – Shallots – esame oil – Mustard seeds – Fenugreek seeds ...

Ingredients

1

– Heat a saucepan or kadai. Add the sesame oil, mustard seeds, fenugreek seeds, toor dal, and asafoetida when the oil is hot. Let the mustard seeds splutter, and mustard seeds turn color. Add the curry leaves, chopped shallots, and okra. Sautee until the shallots turn soft.

2

– Mix tamarind paste with water. Add the ground turmeric, and salt too and mix well. Now add this to the okra and shallots.

3

– Bring this mixture to a boil.

4

– Parallelly, mix the sambar powder with water without lumps. Add this to the gojju and the jaggery too.

5

– Simmer this mixture.

6

– At this stage, add the rice flour slurry and simmer. The rice flour mix helps the gojju to thicken a bit.

7

– Simmer and turn off the heat. Serve hot with rice or with ven pongal.

&

– Enjoy!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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