Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..
This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...
250gram fresh okra (cut into small pieces)
1/2 cup fresh chopped coconut
2 large tomato, 1 large onion, hand full of chopped coriander leaves
2 cloves, 1/2tsp cumin
2tsp ginger garlic paste
2tsp red chilli powder, 1tsp turmeric, 1tsp coriander powder
1/2 cup tamarind extract (you can use less or more according to your taste)
Salt to taste.
1/2tsp mustard seeds
10 to 12 curry leaves.
In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.
In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.
In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...
Serve hot with Plain Rice or Ragi Ball..