Okra w/ Coconut n Tamarind Masala

It is long since I posted an Okra recipe here. However, bhindi dishes feature quite regularly in our weekly menu, considering that it is my daughter's favorite vegetable. Very often, I just stir fry it with all the powders thrown in without any chopped onions. This time, I felt like doing something different with it. As I start my 3 week vacation tomorrow, I was trying to finish everything lying in the refrigerator. Of course, I did make a lot of other things, which I will post later, but I so wanted to post this Okra with Coconut and Tamarind Masala as seen in the picture.

You will need:

Okra/ lady's finger - 250 gms
Coconut - grated - 1/2-3/4 cup
Tamarind - one small lemon sized ball OR 3-4 tbsp paste
Ginger - peeled and pounded - 2 tbsp
Green chilly - sliced - 1
Cumin seeds - 2 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Hing/ Asafeotida - 1/4 tsp
Oil - 2 tsp
Salt - to taste

Method:

• Grind coconut, cumin seeds, green chilly, tamarind paste and ginger into a coarse mixture
• Heat oil in a pan, splutter mustard seeds, add the asafeotida and curry leaves
• Add the turmeric, red chilly, and coriander powders, slightly roast for 2 seconds, and add the cut okra pieces, mix well
• Cook covered for 3-5 minutes, add salt, mix well, and leave on low flame for the okra to be cooked
• When the okra gets cooked, add the ground masala, and stir well without breaking the okra pieces

Another bright picture:

Serve with hot rice/ chapathi

Note: Unfortunately, A did not like it this way. If you have children who do not enjoy vegetables with coconut, do refrain from making this for them:-(