Okra &Tamarind / Vendakai Pulikulambu / Bhindi Curry

Key ingredient: Okra
Origin: Africa
So many recipes are made with this in different parts of the world
(Pickles, stew, gravy, deep fry, dry fry, combo with vegetable/meat soups, salads and much more)

A very famous tangy recipe from Indian cuisine is right here 4 u!!
Ingredients:
Okra I cup (I used frozen unsliced okra)
Tamarind lemon size (if u are using extract, then its 1 ½ spoon of it.)
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Channa dal ½ tsp
Ground nuts ½ tsp(optional)
Onions ½(vertically sliced)
Red chillies 3
Asafoetida /Hing powder 1 /2 tsp
Cumin seeds ¼ cup
Tomato ½ (well chopped)-optional
Garlic 5 pods (this is one amongst the main ingredients for this dish)
Turmeric powder3/4 tsp
Chilli powder ½ tsp
Rice flour 1 tsp**
Curry leaves 1sprig
Oil
Salt to taste
Coriander leaves

Method:
1) Soak the tamarind in water, extract the juice and keep aside
2) Heat a pan, pour oil, now add mustard seeds, curry leaves, hing powder, cumin seeds,fenugreek seeds,ground nuts,channa dal and fry it well..After 2 min,add onions ,garlic, red chillies, chopped tomatoes. Sauté it well till the onion –tomato mixture is well cooked.
3) Add chili powder, turmeric powder and salt to the mixture. Fry it for around 3 minutes.
4) Pour the tamarind extract and allow it to boil for 10 minutes.


5) Add okra to this, mix it well.(you can also add 3/4 cup water for the unsliced okra to cook well ).
**You can also add 1 tsp of rice flour to get a thick consistency.
6) Let it boil until okra becomes soft and tender (cooked well in tamarind mixture).
Garnish with coriander leaves


Best with Rice
Rich in carbohydrates, vitamin c, proteins.