Bhindi Coconut Masala

Ingredients

• 300 grams lady fingers, cut into ¾ inch pieces
• ½ cup scraped fresh coconut + for garnish
• 2 tablespoons oil
• ½ teaspoon mustard seeds
• 1 teaspoons plit, skinless black gram (dhuli urad dal)
• ½ teaspoon fenugreek seeds
• 1 tablespoon coriander seeds
• 1 dried red chilli, stem removed
• 5-6 curry leaves
• 2 teaspoons  tamarind pulp 
• Salt to taste
• 2 teaspoons finely chopped garlic
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder

Method

1. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and sauté till they splutter. Add dhuli urad dal and fenugreek seeds. Sauté for few seconds and add coriander seeds. Break and add dried red chilli, curry leaves, scraped coconut and mix well. Sauté for a minute.
2. Transfer the prepared mixture into a blender jar. Add tamarind pulp, salt and sufficient water. Blend to a fine paste.
3. Heat remaining oil in a deep non-stick pan, add garlic and sauté for a minute or till golden in colour.
4. Add onion and sauté till it turns golden brown. Add tomato and sauté till it turns pulpy.
5. Add lady fingers and mix well. Cover and cook for 7-8 minutes on medium heat, stirring occasionally.
6. Add turmeric powder, red chilli powder, salt and blended paste. Mix well. Add sufficient water and mix well. Cover and cook on medium heat for 5-6 minutes or till oil separates.
   Serve hot, garnished with scraped coconut.