This is a yummy curry apt for plain white rice. I made this with ladys finger but also it tastes good adding brinjal or drumstick or potato .
Ladys Finger - 250 gms wash and cut into one inch pieces
Fresh coconut scrapped : 1/2 cup
Onion - Slice onion roughly
Tomato - 2 ripe medium size tomatoes chopped roughly
Sambar powder- any good brand one tablespoon
Tumeric powder - 1/4 teaspoon
Hing -1/4 teaspoon
One lime size tamarind - make into a juice for 1/2 cup
Garlic- 6 cloves sliced
Jaggary or white sugar - 1/4 spoon
Mustard seeds - 1/4 spoon
Fenugreek seeds - 1/4 spoon
Whole red chillies- 3
Salt to taste
Oil as required, I prefer gingelly oil for this curry as it enhances the taste
1. In a kadai heat 2 tablespoons oil and add the onions , garlic and fry well with a stream of curry leaves and once the onions are fried add the tomatoes and fry well till the raw smell goes off and then finally add the sambar powder , 1/4 teaspoon tumeric powder and fresh coconut and toss for 2 minutes and then grind to a fine paste.
2. In a kadai add little oil and fry the ladys finger in slow fire for 7 minutes and once done remove and keep aside.
3. In the same kadai, add oil and once hot add mustard seeds, then fenugreek seeds, curry leaves and pinch of hing powder, and then add the tamarind juice and cook it along with little water and once the raw smell of tamarind goes away, then add the fried ladys finger and then add the grinded gravy with little water, add salt and cook till the gravy becomes thick and then remove and garnish with coriander leaves.
Serve it with hot steaming rice.