This is one of our very frequent gravies, easy to prepare and delicious. There’s another method of preparation with slight variation of adding ground paste to get the extra flavor. Okra cooked in any form tastes good. This is one of my favs, it’s very easy to prepare yet nothing can beat it’s taste.
Kongunadu recipes are not very spicy. Ladies finger, ridge gourd, bottle gourd, bitter gourd, snack gourd are very frequently prepared vegetables coz these vegetables are grown locally at home gardens or family farms for every season.
|Ladies Finger/ Okra||15-20 nos.|
|Sesame Oil||3 tsp|
|Red Chili||1 no|
|Asefoetida/ Hing||1 pinch|
|Curry Leaves||1 strand|
|Tamarind||1 lemon Size|
|Homemade Sambar powder||1 tsp|
Cut Ladies Finger into one inch round pieces and dry it on the cutting board for 1 hr. Soak tamarind in water for 30 min and extract the juice along with tomato to 1 1/2 cups. Chop the Onion.
In a pan add Oil, mustard and wait till the mustard splutter, add red chili, curry leaves, hing and chopped onion. Fry till the onion is translucent. Add the Ladies finger and fry till they are slight golden brown.
Add the tamarind/ tomato juice, water and add salt. Add the Sambar powder and allow it to boil till the raw smell leaves and the gravy slightly thickens approximately 10-15 min in medium flame.
(*) Vadam, Papad would be a best combo. Goes well with steamed white rice.