Pepper Bhindi Fry

Ingredients 

• 400 grams adyfingers (bhindi)
• 1 teaspoon crushed black peppercorns
• 2 tablespoons oil
• 2-3 green chillies, slit
• 10-12 Madras onions, halved
• 5-6 curry leaves
• Salt to taste
• 1 1/2 teaspoons tamarind pulp
• 1/4 teaspoon red chilli powder
• 1 teaspoon coconut oil
• Coriander sprig for garnish

Method

1. Trim the two ends of the ladyfingers and cut them vertically into 4 pieces.
2. Heat oil in a non-stick wok, add green chillies and Madras onions, mix and sauté on high heat for 1-2 minutes.
3. Add curry leaves, mix well and sauté for 1-2 minutes. Add ladyfingers and toss well.
4. Add salt, mix, cover and cook for 8-10 minutes.
5. Add tamarind pulp and mix well. Add crushed black peppercorns and mix till well combined.
6. Add red chilli powder and mix. Add coconut oil, mix and take the pan off the heat.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.