Oil – 1 tsp
Ladies Finger/ Okra – 30 nos (Cut into 1/4 inch pieces)
Curry leaves – 1 Sprig
Onion – 1 large (Finely chopped)
Tomato – 1 large (Finely chopped)
Salt – 1/2 tsp (Adjust as per taste)
Turmeric powder – 1/4 tsp
Sambar powder – 1 tsp ( Red chilli powder – 1/2 tsp + Coriander powder – 1/2 tsp)
Oil – 1/2 Tbsp
Mustard – 1/4 tsp
Urad dal – 1/2 Tbsp
Jeera – 1/2 tsp
First wash and cut the okra into 1/4 inch pieces. Pat them dry. Now heat a pan with a tsp of oil, add the okra and saute until they are dry and the sliminess is gone. Turn off the flame, transfer to a plate and keep aside.
Now heat the same pan with oil, add the mustard and once it splutters, add the other ingredients listed under “to temper” in the given order. Once the dal turns golden brown, add the curry leaves, onion and saute until the onion turns translucent.Now add the tomato, salt and saute until the tomato turns mushy
Now add the turmeric, sambar powder and mix well to combine. Add the okra and saute for 30 secs. Add about 1/2 cup of water to get okra cooked. Cook covered in low – medium flame until the okra is 90% done.
By now the mixture would have become dry. Now turn the flame to medium-high and saute until the mixture is completely dry and the oil starts to separate. Turn off the flame and transfer to a serving bowl.
Serve hot as a side for rice and enjoy.