Okra Euphoria

Posted on January 23, 2024  •  2 minutes  • 297 words

Embark on a gastronomic journey with this recipe that promises to elevate your dining experience. The blend of tender okra, wholesome Toor dal (Pigeon Peas), and aromatic spices creates a symphony of tastes that pairs seamlessly with white rice, boiled rice, chapatis, or shamige (rice noodles). Let your kitchen be filled with the enticing fragrance as you embark on a culinary adventure with this delightful recipe.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6 people

Ingredients

• 1 cup Pigeon Peas (Toor dal)
• 3 cups Water
• 12 pieces of Okra (Bhindi), each approximately 8 inches long
• 25 gms Tamarind
• 4 Green chillies
• ½ tsp Turmeric
• Salt to taste
• 2 pinches Asafoetida (Hing)
• 2 tbsp Coriander leaves

For Tempering:

• ½ tsp Mustard seeds
• ¼ tsp Split Black Gram (Urad dal)
• 2 tsp Oil
• 2 tsp chopped Curry leaves
• 1 Red chilli (optional)

Preparation Steps

1. Soak tamarind in 1 cup water for 5 minutes and separate the pulp.
2. Dissolve Asafoetida in 1 tsp water

Cooking Steps

1. Cook Pigeon Peas in 2 cups of water for 12 minutes or pressure cook for 3 whistles. After it cools, blend in a mixer.
2. Take tamarind pulp in a vessel, add turmeric, salt, green chillies & let it boil for a minute.
3. Add 1-inch chopped okra, cook for 5 minutes. Now add the Pigeon Pea blend. If necessary, add more water to adjust the thickness as per your preference.
4. Add dissolved asafoetida and chopped coriander leaves to the curry.

For tempering:

• Use a small, deep pan to roast mustard seeds, split black gram, and curry leaves until they sizzle. Take care not to burn the seeds.
• Optionally, you may add chopped green chillies and roast for a minute.

5. Add the tempering to the curry.

And your delicious dish is ready to serve!