This is one of the many kolambu (dish with gravy) varieties that I invented over time. This gravy goes deliciously well with rice!
Ingredients
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
Other Ingredients:
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
Method
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.
Add Chilli Powder, Sambar Powder and Jeera Powder. Sauté till the raw smell goes away. Add Tamarind extract, Salt and Jaggery.
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.
Done!
Note: This Gravy can be stored in a refrigerator for a day. Take out the next day, reheat and serve. The taste would enhance.
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