Sweet and spicy Okra (lady’s finger) Masala
30 – 60
30 – 60
Lady’s finger (Okra)
A few curry leaves
(vegetable/sunflower oil for frying and 10 ml for tempering)
mustard seeds (rai)
bengal gram (chana dhal)
Dry roast all the ingredients separately on a low heat, grind them into a powder with a pestal and mortar or food blender and keep aside.
Add the tamarind block to 150 ml of boiling water and let it sit for 15 – 20 minutes until softened.
Using your fingers, mash the tamarind and then strain the mixture to form a tamarind juice.
Cut the ladies fingers into approximately 1.5 – 2 cm pieces.
Heat oil in a kadai pan or similar deep frying pan.
Fry the ladies fingers in the pan until soft and slightly brown, then drain.
In a saucepan heat 10 ml oil.
Add the mustard seeds, cumin, asafoetida and curry leaves.
Add the tamarind juice, salt and jaggery to the saucepan and boil for 5 – 10 minutes.
Add in the fried lady’s fingers and approximately 100 ml water and boil the mixture for another 5 minutes.
Add the 3 – 4 teaspoons of Gojjna powder and boil again for a further 5 minutes.
Finally add salt to taste and serve.