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#RecipeOfTheWeek - Ivy Gourd Chana Masala Ingredients for cooking chana: 1. ¼ cup heaped kala chana/black chickpeas, 55 grams 2. 1.5 cups water for pressure cooking chana 3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai 4. 1 cup water for cooking tindora 5. 2 tablespoons coriander seeds/sabut dhania 6. ½ tablespoon cumin seeds/jeera 7. ¼ teaspoon mustard seeds/rai 8. ¼ teaspoon fenugreek seeds/methi dana 9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies) 10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion 11. 4 to 5 garlic cloves/lahsun 12. ½ tsp tamarind/imli 13. ¼ to ⅓ cup water for grinding masala 14. ½ cup grated coconut 15. 2 to 3 tablespoons Gulab oil 16. ½ teaspoons mustard seeds 17. 1 small tomato, chopped (add if not using tamarind) 18. 2 sprig curry leaves/kadi patta 19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock) 20. 2 tablespoons chopped coriander leaves 21. salt as required Method: Cooking chana: 1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas. 2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want. 3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well. 4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock. Cooking ivy gourds: 1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces. 2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt. 3. keep the pan on a stove top. 4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy. 5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside. Roasting and preparing ground coarse masala paste: 1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies. 2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped). 3. roast for 5 to 6 minutes. keep on stirring at times while roasting. 4. let this masala cool down. 5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing. 6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside. Grinding coconut: 1. in the same grinder jar, add ½ cup grated coconut. 2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside. Preparing the tindora chana masala gravy: 1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle. 2. now add the coarsely ground masala paste. 3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes. 4. stir very well and saute for a minute. 5. then add the cooked kala chana and the cooked tindora. 6. mix very well and then add 2 sprig of curry leaves. stir again. 7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt. 8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes. 9. then remove the lid and add the coconut. mix very well. 10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy. 11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame. 12. serve the mangalorean style tindori chana masala with chapatis or rice.

#RecipeOfTheWeek - Ivy Gourd Chana Masala Ingredients for cooking chana: 1. ¼ cup heaped kala chana/black chickpeas, 55 grams 2. 1.5 cups water for pressure cooking chana 3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai 4. 1 cup water for cooking tindora 5. 2 tablespoons coriander seeds/sabut dhania 6. ½ tablespoon cumin seeds/jeera 7. ¼ teaspoon mustard seeds/rai 8. ¼ teaspoon fenugreek seeds/methi dana 9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies) 10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion 11. 4 to 5 garlic cloves/lahsun 12. ½ tsp tamarind/imli 13. ¼ to ⅓ cup water for grinding masala 14. ½ cup grated coconut 15. 2 to 3 tablespoons Gulab oil 16. ½ teaspoons mustard seeds 17. 1 small tomato, chopped (add if not using tamarind) 18. 2 sprig curry leaves/kadi patta 19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock) 20. 2 tablespoons chopped coriander leaves 21. salt as required Method: Cooking chana: 1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas. 2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want. 3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well. 4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock. Cooking ivy gourds: 1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces. 2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt. 3. keep the pan on a stove top. 4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy. 5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside. Roasting and preparing ground coarse masala paste: 1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies. 2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped). 3. roast for 5 to 6 minutes. keep on stirring at times while roasting. 4. let this masala cool down. 5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing. 6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside. Grinding coconut: 1. in the same grinder jar, add ½ cup grated coconut. 2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside. Preparing the tindora chana masala gravy: 1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle. 2. now add the coarsely ground masala paste. 3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes. 4. stir very well and saute for a minute. 5. then add the cooked kala chana and the cooked tindora. 6. mix very well and then add 2 sprig of curry leaves. stir again. 7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt. 8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes. 9. then remove the lid and add the coconut. mix very well. 10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy. 11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame. 12. serve the mangalorean style tindori chana masala with chapatis or rice.

#RecipeOfTheWeek - Ivy Gourd Chana Masala Ingredients for cooking chana: 1. ¼ cup heaped kala chana/black chickpeas, 55 grams 2. 1.5 cups water for pressure cooking chana 3. 200 grams tender tendli/tindora/ivy gourd/tondekai/kundru/kovai 4. 1 cup water for cooking tindora 5. 2 tablespoons coriander seeds/sabut dhania 6. ½ tablespoon cumin seeds/jeera 7. ¼ teaspoon mustard seeds/rai 8. ¼ teaspoon fenugreek seeds/methi dana 9. 4 to 5 dry red chilies (can use byadagi or kashmiri red chilies) 10. 1 medium onion, roughly chopped or ⅓ cup roughly chopped onion 11. 4 to 5 garlic cloves/lahsun 12. ½ tsp tamarind/imli 13. ¼ to ⅓ cup water for grinding masala 14. ½ cup grated coconut 15. 2 to 3 tablespoons Gulab oil 16. ½ teaspoons mustard seeds 17. 1 small tomato, chopped (add if not using tamarind) 18. 2 sprig curry leaves/kadi patta 19. ½ to ⅔ cup water to be added later (use the chana stock and ivy gourd stock) 20. 2 tablespoons chopped coriander leaves 21. salt as required Method: Cooking chana: 1. you will need to soak ¼ cup heaped black chana/brown chana in enough water overnight. then next morning, drain all the water from the brown chickpeas. 2. add the soaked chana and 1.5 cups water in a pressure cooker. you can add ¼ teaspoon salt if you want. 3. pressure cook on medium flame for 17 to 18 whistles or 16 to 18 minutes till the chana is cooked well. 4. when the pressure settles down on its own in the cooker, remove the lid and check the chana. you can press them or take a bite. they should be softened and should not have any bite in them. strain the chana and reserve the stock. Cooking ivy gourds: 1. meanwhile when the chana is cooking, rinse 200 grams tendli and slice them vertically into 2 or 4 pieces. if the tindora is small, slice in two and if medium to big, slice in four pieces. 2. now take the sliced tindora along with 1 cup water in a small pan. add a pinch of salt. 3. keep the pan on a stove top. 4. cook on medium flame till the tendli is cooked. do not overcook as then the tendli will become mushy. 5. once done, strain and keep the water in which the tendli was cooked. keep the cooked tendli aside. Roasting and preparing ground coarse masala paste: 1. now heat another small pan. keep the flame to a low and add 2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds and 4 to 5 dry red chilies. 2. roast for a couple of minutes, till the coriander, cumin and fenugreek seeds become aromatic. then add ⅓ cup roughly chopped onion, 4 to 5 garlic cloves (chopped). 3. roast for 5 to 6 minutes. keep on stirring at times while roasting. 4. let this masala cool down. 5. then add the roasted masala in a grinder jar. also add ½ teaspoon tamarind. i did not have tamarind, hence did not add. thus i added 1 tomato later while sauteing. 6. add ¼ to ⅓ cup of water and grind to a coarse paste. don't make a smooth paste. remove the masala paste in a bowl and keep aside. Grinding coconut: 1. in the same grinder jar, add ½ cup grated coconut. 2. without adding any water, pulse the coconut a few times. just pulse to get a coarse texture in coconut. do not pulse or grind till fine. keep the coconut aside. Preparing the tindora chana masala gravy: 1. heat 2 to 3 tablespoons Gulab oil in a pan. add ½ teaspoon mustard seeds and let them crackle. 2. now add the coarsely ground masala paste. 3. next add tomatoes. tomatoes are used as a substitute for tamarind. if you have added tamarind while grinding the masala paste, then do not add tomatoes. 4. stir very well and saute for a minute. 5. then add the cooked kala chana and the cooked tindora. 6. mix very well and then add 2 sprig of curry leaves. stir again. 7. now add ½ to ⅔ cup of water. if you have the ivy gourd stock and chana stock, then add that instead of water. i added both the ivy gourd and chana stock with a bit of water. also add salt. 8. mix very well. cover the pan with a lid and simmer on a low flame for 9 to 10 minutes. 9. then remove the lid and add the coconut. mix very well. 10. simmer without a lid stirring at intervals for 4 to 5 minutes on a low flame. simmer till you get a dry mixture. you can also have a semi dry gravy. 11. lastly add 2 tablespoons chopped coriander leaves and mix. switch off the flame. 12. serve the mangalorean style tindori chana masala with chapatis or rice.

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#RecipeoftheWeek - Kadai Mushroom Masala • Ingredients 1. 1 tbsp coriander seeds/sabut dhania 2. 3 to 4 dry red chilies, broken and deseeded if preferred 3. ½ tsp cumin seed/jeera 4. ½ inch cinnamon/dal chini 5. 1 green cardamom/chotti elachi 6. 2 cloves/lavang 7. 3 to 4 black pepper/kalimirch 8. 1 single strand of mace/javitri (optional) 9. 200-250 gms button mushrooms, sliced 10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow) 11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy) 12. 1 medium onion, about ½ cup finely chopped onion 13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste 14. 1 tsp dry fenugreek leaves/kasuri methi, crushed 15. ¼ tsp turmeric powder/haldi, optional 16. ½ cup water, 125 ml 17. 3 tbsp Gulab Oil 18. salt as required • Method Kadai masala: 1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them. 2. once the spices cool down, add them to a grinder jar. 3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside. Kadai mushroom gravy: 1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside. 2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside. 3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms. 4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water. 5. then later the water evaporates. saute till the mushrooms get browned from the edges. 6. remove the mushrooms and keep aside. 7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden. 8. now add the ginger-garlic paste and saute till their raw aroma disappears. 9. add the tomato puree. stir and saute till you see some oil releasing from the sides. 10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame 11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though. 12. then add ½ cup water. season with salt. 13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top. 14. add the sauteed mushrooms. 15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove. 16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

#RecipeoftheWeek - Kadai Mushroom Masala • Ingredients 1. 1 tbsp coriander seeds/sabut dhania 2. 3 to 4 dry red chilies, broken and deseeded if preferred 3. ½ tsp cumin seed/jeera 4. ½ inch cinnamon/dal chini 5. 1 green cardamom/chotti elachi 6. 2 cloves/lavang 7. 3 to 4 black pepper/kalimirch 8. 1 single strand of mace/javitri (optional) 9. 200-250 gms button mushrooms, sliced 10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow) 11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy) 12. 1 medium onion, about ½ cup finely chopped onion 13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste 14. 1 tsp dry fenugreek leaves/kasuri methi, crushed 15. ¼ tsp turmeric powder/haldi, optional 16. ½ cup water, 125 ml 17. 3 tbsp Gulab Oil 18. salt as required • Method Kadai masala: 1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them. 2. once the spices cool down, add them to a grinder jar. 3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside. Kadai mushroom gravy: 1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside. 2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside. 3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms. 4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water. 5. then later the water evaporates. saute till the mushrooms get browned from the edges. 6. remove the mushrooms and keep aside. 7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden. 8. now add the ginger-garlic paste and saute till their raw aroma disappears. 9. add the tomato puree. stir and saute till you see some oil releasing from the sides. 10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame 11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though. 12. then add ½ cup water. season with salt. 13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top. 14. add the sauteed mushrooms. 15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove. 16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

#RecipeoftheWeek - Kadai Mushroom Masala • Ingredients 1. 1 tbsp coriander seeds/sabut dhania 2. 3 to 4 dry red chilies, broken and deseeded if preferred 3. ½ tsp cumin seed/jeera 4. ½ inch cinnamon/dal chini 5. 1 green cardamom/chotti elachi 6. 2 cloves/lavang 7. 3 to 4 black pepper/kalimirch 8. 1 single strand of mace/javitri (optional) 9. 200-250 gms button mushrooms, sliced 10. 1 medium to large capsicum/bell pepper, thinly sliced or julienned (red or green or yellow) 11. 2 medium to large tomatoes, pureed, about ¾ cup tomato puree (use tomatoes which are ripe, red and not too tangy) 12. 1 medium onion, about ½ cup finely chopped onion 13. ½ inch ginger + 3 to 4 medium garlic, crushed in a mortar-pestle or 1 tsp ginger-garlic paste 14. 1 tsp dry fenugreek leaves/kasuri methi, crushed 15. ¼ tsp turmeric powder/haldi, optional 16. ½ cup water, 125 ml 17. 3 tbsp Gulab Oil 18. salt as required • Method Kadai masala: 1. First dry roast all the spices mentioned above for the kadai masala, on a low flame in a kadai/wok or a pan till fragrant. don't burn them. 2. once the spices cool down, add them to a grinder jar. 3. grind to a semi fine powder. you can also grind to a fine powder. keep the ground kadai masala aside. Kadai mushroom gravy: 1. In the same jar, add chopped tomatoes. blend the tomatoes to a smooth puree. keep aside. 2. rinse, wipe and then slice the mushrooms. also thinly slice the bell pepper & chop the onions etc. keep the veggies aside. 3. heat 3 tbsp Gulab oil in a kadai or pan. add the sliced mushrooms. 4. stir & saute the sliced mushrooms. first you will see the mushrooms releasing a lot of water. 5. then later the water evaporates. saute till the mushrooms get browned from the edges. 6. remove the mushrooms and keep aside. 7. in the same oil, add finely chopped onions. saute the onions till translucent or light golden. 8. now add the ginger-garlic paste and saute till their raw aroma disappears. 9. add the tomato puree. stir and saute till you see some oil releasing from the sides. 10. then add the sliced capsicum/bell pepper. stir and saute for 5 to 6 minutes on a low flame 11. add the ground kadai masala which we made. you can also add ¼ tsp turmeric powder at this step. adding turmeric powder is optional though. 12. then add ½ cup water. season with salt. 13. stir & bring the gravy to a simmer on a low flame till you see a few specks of oil on top. 14. add the sauteed mushrooms. 15. lastly add crushed kasuri methi/dry fenugreek leaves. switch off the stove. 16. stir and then serve kadai mushroom hot with rotis, parathas or naan. garnish kadai mushrooms with ginger julienne and chopped coriander leaves.

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#RecipeoftheWeek - Southern Style Okra • Ingredients 1. Gulab oil 2. 250 gm okra or lady finger 3. 1 tsp mustard seeds 4. 1 tsp fenugreek seeds 5. 1 onion chopped 6. 2 garlic cloves chopped 7. 2 green chilies slit 8. A pinch of turmeric powder 9. Red chili powder 10. 1 tsp coriander powder 11. Water 12. 3 tsp tamarind extract 13. 10 gm chopped jaggery 14. Coriander leaves 15. Grated coconut 16. Salt to taste • Method 1. Drizzle a pan with 1 1/2 tsp of Gulab oil. Add okra, season it with salt and let it fry. 2. Heat another pan and drizzle it with 2 tsp of Gulab oil. 3. Add mustard seeds, fenugreek seeds and fry them 4. Add onion, garlic and green chillies to the pan and saute it. 5. Add fried okra to the pan. 6. Season it with salt, turmeric and red chili powder and coriander powder. 7. Sprinkle little water to create the steam. 8. Cook for 7-8 minutes 9. Add tamarind extract & jaggery. 10. Cook the okra in low heat for 2-3 minutes. 11. Finish it off with fresh coriander leaves and some grated coconut.

#RecipeoftheWeek - Southern Style Okra • Ingredients 1. Gulab oil 2. 250 gm okra or lady finger 3. 1 tsp mustard seeds 4. 1 tsp fenugreek seeds 5. 1 onion chopped 6. 2 garlic cloves chopped 7. 2 green chilies slit 8. A pinch of turmeric powder 9. Red chili powder 10. 1 tsp coriander powder 11. Water 12. 3 tsp tamarind extract 13. 10 gm chopped jaggery 14. Coriander leaves 15. Grated coconut 16. Salt to taste • Method 1. Drizzle a pan with 1 1/2 tsp of Gulab oil. Add okra, season it with salt and let it fry. 2. Heat another pan and drizzle it with 2 tsp of Gulab oil. 3. Add mustard seeds, fenugreek seeds and fry them 4. Add onion, garlic and green chillies to the pan and saute it. 5. Add fried okra to the pan. 6. Season it with salt, turmeric and red chili powder and coriander powder. 7. Sprinkle little water to create the steam. 8. Cook for 7-8 minutes 9. Add tamarind extract & jaggery. 10. Cook the okra in low heat for 2-3 minutes. 11. Finish it off with fresh coriander leaves and some grated coconut.

#RecipeoftheWeek - Southern Style Okra • Ingredients 1. Gulab oil 2. 250 gm okra or lady finger 3. 1 tsp mustard seeds 4. 1 tsp fenugreek seeds 5. 1 onion chopped 6. 2 garlic cloves chopped 7. 2 green chilies slit 8. A pinch of turmeric powder 9. Red chili powder 10. 1 tsp coriander powder 11. Water 12. 3 tsp tamarind extract 13. 10 gm chopped jaggery 14. Coriander leaves 15. Grated coconut 16. Salt to taste • Method 1. Drizzle a pan with 1 1/2 tsp of Gulab oil. Add okra, season it with salt and let it fry. 2. Heat another pan and drizzle it with 2 tsp of Gulab oil. 3. Add mustard seeds, fenugreek seeds and fry them 4. Add onion, garlic and green chillies to the pan and saute it. 5. Add fried okra to the pan. 6. Season it with salt, turmeric and red chili powder and coriander powder. 7. Sprinkle little water to create the steam. 8. Cook for 7-8 minutes 9. Add tamarind extract & jaggery. 10. Cook the okra in low heat for 2-3 minutes. 11. Finish it off with fresh coriander leaves and some grated coconut.

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