Vendakkai Nouvala Pod
Equipment
- Bowl
- Sieve
- Strainer
- Frying Pan
- Skillet
Ingredients
- Tamarind walnut-sized lump of
- 500 g Okra topped and tailed (trimmed), then cut into 1-cm / 1/2-inch pieces
- 1/4 teaspoon Turmeric ground
- 3 tablespoons Sesame seeds ground
- 1 teaspoon Salt or to taste
For the tempering
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds roasted and ground
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida
- 1 Red chilli dried, halved
- 1 teaspoon Urad dal rinsed and drained
- 1 Curry leaves sprig
Instructions
- Put the tamarind in a bowl, add 2 tablespoons of water and soak for 10 minutes. Using your hands, mix well then squeeze out the pulp through a sieve (strainer). Set the extract aside and discard the pulp.
- Heat the oil for the tempering in a large, heavy-based frying pan (skillet) over medium heat, add all the ingredients for the tempering, and stir-fry for about 1 minute, or until the mustard seeds start to splutter.
- Add the okra, turmeric, and tamarind extract, then cover and cook for about 5 minutes, or until the okra are tender and all the moisture has evaporated.
- Add the ground sesame seeds and season with salt, then stir-fry over high heat for a further 2 minutes, or until everything is well mixed and dry.
Nutrition
Serving: 6gSodium: 395mgCalcium: 116mgVitamin C: 33mgVitamin A: 680IUSugar: 2gFiber: 4gPotassium: 305mgCalories: 61kcalSaturated Fat: 1gFat: 2gProtein: 3gCarbohydrates: 9gIron: 2mg
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