okra palya

21st October 2013




Enjoying the last of Summer’s okra!

okra palya

Serves 4, as a side dish

Recipe from ‘Mysore Style Cooking’ by V. Sandhya


500 grams fresh okra (lady’s finger)

1 tsp split channa dal

1 tsp split urad 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 Tbsp dried shredded coconut


1.  Rinse the channa and urad dal, then cover with water and soak for 1 hour – drain and set aside.

2.  Wash and pat dry the okra with a cloth, the chop into 1 cm pieces – set aside.

3.  Heat the oil/ghee in a heavy-bottomed saucepan or skillet over medium heat, add the mustard seeds; when they start to splutter, add the channa and urad dal, stir and fry until the dal turns golden-brown, then add the asafoetida powder.

4. 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.

5.  Turn off the heat, add the tomato, red chilli, coriander powder, turmeric, jaggery, salt to taste and coconut.

Serve with chapati or dosa, rice or quinoa and a simple dal.


Goodness shared from Stacey

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