Okra (Bendekai, Bhindi) : ½ pound Cut the okra into ¾u0022 pieces.
Green Chillies : 2 - 4 (optional)
Tamarind paste : 1 teaspoon
Salt to taste :
Curry Leaves : 10 leaves
Mustard seeds (Rai, Sasve) : ½ teaspoon
Asafoetida (Hing) : a pinch
Masala
Fresh Grated Coconut : ¾ cup
Coriander Seeds (Dhania) : 3 tablespoons
Red Chillies : 8 - 10
Cumin seeds (Jeera) : 1½ teaspoons
Cinnamon (Dalchini) : 1 piece
Raw Rice : 2 teaspoons
Turmeric (Haldi, Arshna) : ¼ teaspoon
Vegetable oil : 6 tablespoons
Instructions
Soak the chana overnight. Pressure cook the chana until it is fully cooked.
In a pan, heat 2 tablespoons of oil. Shallow fry all the masala ingredients until they are roasted to a golden brown.
Grind everything to a fine paste with fresh coconut and 2 teaspoons of cooked chana. Set this masala aside.
Saute the okra in 2 tablepoons of oil until it is cooked through and starts to brown along the edges.
In a sauce pan combine the masala with the cooked chana, tamarind paste, salt, and enough water to make a medium gravy. Cook until the mixture comes to a boil.
Add the fried okra and cook for another 2 minutes..
In a pan, heat about 2 tablespoons of oil. Add mustard. After the mustard pops, add asafoetida and curry leaves. Add the seasoning to the huli. Enjoy!