Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 0.5 | Kilogram | Lady Fingers (Okra, Bhendi) | wash, wipe dry and cut |
| 1 | Tablespoon | Dhal, Chana | Roast and grind |
| 1 | Nos. | Coconut (Narial) | Scrape and grind with masala. |
| 1 | Ball | Tamarind | for grinding |
| Half | Teaspoon | Turmeric Powder | for grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | for grinding |
| 2 | Tablespoon | Coriander(Dhania) | for grinding |
| 10 | Nos. | Chillies Red Dry | for grinding |
| 2 | Tablespoon | Cooking Oil | for seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | for seasoning |
| 1 | Medium | Onion | sliced for seasoning |
| A | Little | Salt | to taste. |
Method
Pare both ends of the lady fingers, and cut them into pieces.
Roast Chana dhal, and grind it with the rest of the ingredients.
Heat the cooking oil in a handi, and add mustard, and when it stops spluttering, add sliced onions, and fry till brown. Then add the ground masala and fry.
Pour the masala water, and boil and add to them the vegetables, and continue cooking till the vegetables are cooked.
Add additional salt to taste.
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