| No. of servings: 4 | |
| Preparation Time: 10 mins | Cook Time: 25 mins |
This traditional staple from Karnataka, wafting with the fragrance of coconut, spices and vegetables, it is a satiating lunch (or dinner)! Rich in antioxidants, folates, fibre, magnesium and many other nutrients, Okra (or) bhindi (or) lady's finger are a must in a healthy diet.
Ingredients:
- Chopped okra - 3 cups
- Tur daal - 0.5 cup
- Turmeric - 0.5 tsp
- Grated coconut - 0.75 cup
- Sambar powder - 1.5 tsp
- Salt - 1.5 tsp
- Tamarind - 1 lemon sized
- Jaggery (or) brown sugar - 1 lemon sized
- Tomato - 1 small (optional)
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Asafoetida - 2 pinches
- Curry leaves - 2 stalks (optional)
Method:
- In a cooker vessel, wash the tur daal and add 1.5 cups of water and turmeric to it
- Close the lid and pressure cook this (3 to 5 mins 'Pressure Cook' mode in IP)
- Grind coconut, sambar powder, salt and jaggery into a fine paste (add a small tomato, if preferred)
- In another vessel, season mustard seeds, cumin, asafoetida and curry leaves
- Add chopped okra to this and saute well
- Before it starts to feel gooey, add half a tsp of turmeric and tamarind paste/water
- When the okra has cooked, add the ground paste and mashed tur daal from the cooker
- Bring it to boil ('Soup' mode in IP)
- Pour the seasoning onto the boiling sambar and mix well
- Serve with hot rice and a dollop of ghee (optional)
Tips and Tricks:
- Putting the turmeric in the water helps the daal cook softly
- Okra has a slimy texture to it due to its high soluble fibre content. To keep the beneficial fibres, yet not make the curry like a gum-ball, add anything tart to it while cooking. Tamarind or curd will keep the nutrients intact as well as the texture. Hence it is added while sauteing the okra rather than later
Pictures:
Final Outcome:
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