Ingredients: Lady’s finger 1/4 kg, 1/2 cup coconut gratings, fried red chillies 6 – 7, tamarind small marble size, urad dal 2 tsp, oil 2 tbsps, mustard seeds 1 tsp, curry leaves few and salt to taste.
Method: Wash bhindi, dry it well. Cut off the top ends, then cut into lengthwise in to two and now chop finely. Make a coarse masala of grated coconut, roasted red chillies, tamarind and 1 tbsp of urad dal (roasted golden brown in oil) with just enough water. In a non stick pan, heat oil. Add mustard seeds, when it splutters add curry leaves. Now add the chopped bhindi and fry well for sometimes till its sliminess goes. Add the ground masala, salt and cook covered stirring in between till the bhindi is done.