1 medium size onion chopped
½ teaspoon mustard seeds
6-8 curry leaves
1 tea spoon chopped coriander leaves
2 table spoon oil
1 teaspoon split
½ table spoon red chilli powder
A pinch of asafetida
1 table spoon tamarind juice
Salt to taste
2. Heat the oil in a pan. Add mustard seeds and split
Bengal gram. Once it splutters, add curry leaves, asatoefida. Now add chopped onion Fry this for a minute until onion becomes tanslucent.
3. Now add okra and fry in oil for few minutes, add salt , chilli powder and tamarind juice and cook it covered in a low flame until okra becomes soft.
Add coriander leaves and mix well.
4. serve as a side dish for sambar rice or rasam rice or chapathi