VENDAIKKAI PULIKULAMBHU

INGREDIENTS:

Sambar onion - 1 cup

Vendaikkai/Lady's Finger/Bhendi - 250 gms

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry leaves(optional)

Kulambhu Milagai Powder - 2 tsps

Turmeric powder - 1 tsp

Asafoetida - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a pan. Fry the chopped vendaikkai for 2 minutes and keep it aside.

2) Heat oil in a pan.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion becomes tender.Then add chopped tomato. Saute till soft and tender.

3) Add Kulambhu milagai powder, turmeric powder and salt.

4) Then add the fried vendaikkai to it. Saute for two minutes and then add thick tamarind extract and allow to boil in medium flame. Cook in slow flame till the oil separates out and gravy thickens  .

5) Add asafoetida before removing from the flame.

Serve with Hot rice .