Okra Theeyal

1. Okra - 1/2 cup thinly sliced.
2. Coconut grated - less than 1/4 cup
3. Coriander Seeds - 1 tbsp
4. Fennel Seeds - 1 tbsp
5. Coconut oil - 3 tsp
6. tamarind paste - 1 tbsp.
7. water - 2 cups
8. pepper corns - 4-5 nos
9. dried red chilis - 3-4 nos
10. Salt - to taste
11. Shallots - 8-10

1. Heat 11/2 tsp of oil in a sauce pan. Add the shallots and cook for 2 mins. Add the coconut, coriander seeds, fennel seeds, pepper corns and red chilis to it. Fry them well until the coconut turns really brown. Set this mixture aside for cooling, by emptying into a mixer cup.

2. In the same pan heat up rest of the oil and add the okra to it. Keep the heat low and let it sit for 2-3 mins. Sprinkle some water and close the lid and leave it for another 5 mins.

3. In the mean time. Add 1/4 cup water and if needed some more in between and grind the cooled mixture to a fine paste.

4. Once the okra is nicely cooked, add some salt to it. Mix the tamarind paste in a half cup water and drain it into the cooking okra. Finally add the ground mixture to it.

5. Leave every thing to boil for 5 mins. Remove from heat and serve with boiled rice.



Number of Servings: 3

Recipe submitted by SparkPeople user LEANMUSING.