Okra Theeyal

This is a typical kerala dish made with roasted coconut.If you have a clay pot(Manchatti), try to use that, because that really enhances the taste of this curry. I'm posting this for all my vegetarian friends, who call this Bindi masala. So friends, here is the Okra Theeyal that you requested.Go ahead and try it.

Ingredients for dry roast:

3/4th cup desicated dry coconut or 1 cup fresh grated coconut

1/2 cup sliced onion

4 or 5 dried red chilli

1 tbsp coriander seed

1 tsp whole cumin

1/2 tsp whole pepper corn

1/4 tsp turmeric powder

few sprigs of curry leaves

Ingredients for tempering:

1 tsp whole cumin

1 tsp mustard seeds

1/2  tsp fenugreek seeds

few sprigs of curry leaves

2  halved dried red chilli

Other Ingredients:

1/2 cup chopped tomatoes

a marble size tamarind or 1/4 cup tamarind extract

1 lb okra (ladies finger)-cut into 1" pieces

1/2 cup sliced onion

1/2 tsp sugar or 1/2 tsp jaggery

Method:

Take a kadai or a heavy bottom pan and add all the ingredients for dry roast. Roast till the coconut turns into a nice golden brown color. Cool this off completely and grind it along with tomatoes and tamarind  to a paste(not very smooth).

In another pan, add 2 tbsp oil and add all the ingredients for tempering. Once the mustard pops, add the onion and okra and fry this for 5 minutes.Then add the ground masalas and salt to taste. Let this cook until the okra is soft. Just before removing from heat, add 1/2 tsp of sugar or jaggery. Enjoy this with white rice or roti.