- Ladies Finger - 2 cups (Chopped into 1/2 inch pieces)
- Tamarind - small lemon size
- Shallots - 1/2 cup (Chopped)
- Garlic - 5 (chopped length wise)
- Curry leaves - 1 string
- Red Chillies - 2
- Mustard -1/4 tsp
- Urad Dal - 1/4 tsp
- Oil - 2 tbsp
- Salt for taste
To Fry & Grind (for the masala)
- Cumin Seeds - 1/4 tsp
- Corriander seeds - 2 tsp
- Shallot - 10 medium size 0r 15 small size
- Turmeric powder - 1/4 tsp
- Tomato - 2 medium size
- Curry leaves - 1 stings
- Red Chillies - 6 or adjust
- Pepper Corns - 12 nos
- Chana Dal - 1 1/2 tsp
- Coconut - 1/4 Cup+2 tbsp
- Hing - 1/4 tsp
- Fenugreek - 3-4 pinches
- Fry all the masala ingredients with little oil and grind it to smooth paste.
- Dry roast the ladies finger, till it is not sticky & keep it aside.
- Soak the tamarind in hot water & keep aside.
- Heat oil in kadai on high medium flame.
- Splutter mustard, urad dal, red chillies & curry leaves one by one.
- Add garlic & shallots and fry till becomes brown in color.
- Now add the ladies finger & salt.
- Add the tamarind water & allow it to cook for 5 minutes.
- Add the grinded masala & mix well.
- Add water if needed.
- When it starts bubbling, add the hing & fenugreek power.
- Cover & cook till the raw small leaves the gravy.
- Remove it from flame when the gravy becomes thick.
Tips for the recipe - Don't over fry the masala ingredients. Don't add too much of water & don't allow the gravy to cook for a long time.