Bhindi Gojju (Okra Curry)

No. of servings:  4
Preparation Time:  10 mins	Cook Time:  15 mins

Okra is a great vegetable for brain health and for improving memory.  This Karnataka style of quick-cooking makes this vegetable appealing to even those who don't like it because of its slimy texture.  This method removes that texture yet retains all the benefits of the vegetable!  

Ingredients:

• Okra (Lady's finger) - 3 cups
• Grated coconut - 1 cup
• Roasted gram - 1 tbsp
• Coriander seeds - 2 tsp
• Cumin seeds - 1.5 tsp
• Black pepper - 0.5 tsp
• Red chilies - 10-12
• Salt
• Tamarind - 1 lemon sized
• Jaggery (or) brown sugar - 1 small lemon sized
• Mustard seeds - 1 tsp
• Curry leaves - 1 stalk

Method:

• In a tbsp of oil, splutter mustard seeds and add curry leaves
• Add the chopped okra and mix it just enough to coat the pieces with oil
• Add 2 cups of tamarind water, stir, cover and cook for 3-5 minutes 
• Grind the grated coconut, roasted gram, coriander seeds, cumin seeds, black pepper, red chilies, salt and jaggery  into a fine paste with warm water
• When the okra pieces are cooked as per preference, pour the ground paste into the vessel
• Cover and cook, stirring every now and then
• Turn off heat when it comes to boil
• Top it with a small square of butter (optional) and serve with hot rotis, chapatis, dosas, rottis or even some rice

Tips and Tricks:

• Cooking the okra in tamarind water removes the slimy texture of the vegetable like magic! 
• Using hot/warm water while grinding coconut, etc will help in cleaning. The blender jar won't get greasy 
• Stirring for the first couple mins. after adding the paste is essential.  Roasted gram tends to become lumpy otherwise

Pictures: 

Final Outcome: