Bhindi Masala (okra curry)

500g okra, chopped 1cm
1/2 tsp mustard seeds
1 tsp urid dal
1 stalk curry leaves
2 green chillies, chopped
1 onion, chopped
1 tbls tomato paste
2 tomatoes, chopped
1.5 tsp coriander powder
1/4 tsp turmeric
1/4 tsp chilli powder
2 tbls tamarind, soaked in a little water
2 tsp jaggery

Heat 2 tbls oil and fry okra until golden – set aside.
Add 1 tbls oil to pan and sizzle mustard seeds, urid dal
and curry leaves. Add green chillies and onion – fry until soft.
Add tomato paste, tomatoes, coriander, turmeric and chilli powders
– mix well. Add strained tamarind, jaggery and okra with a little
water to make a thick gravy – cook 5 minutes until tender.

Inspired by Sachin’s Madras Cafe – Mumbai