okra palya

21st October 2013

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Enjoying the last of Summer’s okra!

okra palya

Serves 4, as a side dish

Recipe from ‘Mysore Style Cooking’ by V. Sandhya

ingredients :

500 grams fresh okra (lady’s finger)

1 tsp bengal gram (chana dal – a split and husked relative of the chickpea)

 1 tsp black gram (urad dal – split and husked white dal)

1 Tbsp oil/ghee

½ tsp black mustard seeds

 tsp asafoetida powder (hingu)

1 large tomato, finely chopped

¼ tsp chilli powder/flakes

¼ tsp coriander powder

¼ tsp turmeric powder

¼ tsp jaggery/brown sugar

salt to taste

1 Tblsp dried shredded coconut

preparation :

Wash & rinse the bengal gram and black gram.  Soak in water for an hour.  Drain and set aside.

Wash and pat dry the okra with a cloth.  Chop into 1 cm pieces, composting the tops.  Set aside.

Heat the oil or ghee in a heavy-bottomed saucepan or skillet over medium heat, add the black mustard seeds.  When they start to splutter, add the bengal gram and black gram, and stir.  Fry until the dal turns golden, then add the asafoetida powder.

Add the okra, turn the heat to high and mix well.  Fry for 10 mins, stirring constantly to prevent the okra from burning or becoming soggy.  I try to get the okra charred a little on the edges.

Add the tomato, red chilli, coriander powder, turmeric, jaggery, and salt to taste.  Mix in the coconut and continue to cook for another 2 minutes, stirring continuously until the okra is cooked.  Serve with chapati or dosa, rice or quinoa and a simple golden dal.

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Goodness shared from Stacey

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