This is one of the many kolambu (dish with gravy) varieties that I invented over time. This gravy goes deliciously well with rice!
Okra (Bhindi) -200 Gms
Gingili Oil – 1 tsp to sauté Bhendi
For preparing the Masala
Gingili Oil – 1 ½ tbsp
Cumin Seed (Jeera) – ½ tsp
Onion (Big) -1 (chopped)
Grated Coconut – 3 tbsp
Curry Leaves – 1 strand
Tomato Chopped – 2
Gingelly Oil – 1 ½ tbsp
Mustard (Rai) – ¾ tsp
Fenugreek (Methi) – ¼ tsp
Black Gram Lentil (Urad Dal) – ¾ tsp
Red Chilli – 2 (broken)
Shallots (small Onion) – 20 with 1 chopped finely
Garlic (Peeled) – 12 pods
Sambar Powder – 1 tsp
Tamarind (Imli) – Big Marble Size soaked in 1½ cup of water
Chilli Powder – 1 tsp
Roasted Cumin (Jeera) Powder – ½ tsp
Jaggery – 1 tsp
Turmeric (Haldi) Powder – 1 pinch
Salt to taste
Wash and dry the Bhindi with napkin. Cut off the tip and crown of the Bhindi. Cut each Bhindi into 1 inch long pieces. Keep aside
Heat 1 tsp of oil in a pan. Add the Bhindi and sauté for 3 to 4 minutes. Add little Salt and sauté for another 2 to 3 minutes till the Bhindi loses its stickiness. Transfer and keep aside.
Heat the Oil in the same pan. Add Jeera and Onion. Sauté it for 3 to 4 minutes.
Add Tomatoes, Curry leaves and Grated Coconut.
Sauté for 2 to 3 minutes. Cool this mixture and then grind them together into a fine paste with a little water.
Heat Oil in the same pan. Add the Fenugreek seeds, Mustard, Urad Dal, Red Chillies and Curry Leaves. Stir well. Add Garlic and Shallots. Sauté for 4 to 5 minutes.
Add the ground Masala Paste. Mix well.
When it comes to boil, add the Bhindi. Add little more water if required. (It should not become too thin). Cover with a lid and simmer for 5 minutes. Transfer to a serving bowl.
Note: This Gravy can be stored in a refrigerator for a day. Take out the next day, reheat and serve. The taste would enhance.