I thank my friend Siddhali Mandar Rajadhyaksha for suggesting this tasty recipe. It was on my mind ever since she mentioned it to me and finally I prepared it on a day when I was too tired to dish up a whole meal. The best thing about this recipe is it can be served as a chutney with dal rice or even idli, dosa, amboli and also with steaming hot rice and pickle by just adding a little water to it to get Tambli ( gravy) consistency. That’s the way I savoured on it and it was pure bliss. 

RECIPE :

Ingredients

  • 1 cup grated coconut
  • 4 green chillies ( adjust to individual taste)
  • 2 sprigs of coriander leaves
  • A piece of tamarind (as per tang required)
  • 1/8 tsp asafoetida
  • Salt to taste
  • 15 tender okra/ lady’s finger
  • 2 tbsp oil approximately to saute the lady’s finger till crisp

For the tempering

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida
  • 6 to 8 curry leaves
  • 1 dry red chilly seeds removed and cut into pieces

METHOD :

  • Wash the okra and curry leaves and pat them dry. There should be no moisture. Cut off the edges of the okra and cut them horizontally into say about 1/4th” slices. Heat oil in a nonstick/ceramic pan, and fry the okra with a bit of salt till golden and crisp. Remove the crisp okra and keep aside.
  • In the same pan fry slit green chillies with a bit of oil till they get a glazy look. Slit the green chillies before roasting if not they’ll split when heated.
  • Grind fresh grated coconut, roasted green chillies, tamarind, asafoetida, coriander leaves and salt to a fine paste adding little water. Now you could use this as a chutney or tambli ( gravy) consistency by adding water any which way tastes great.
  • In a seasoning pan heat oil, add mustard seeds,when they splutter add asafoetida, curry leaves and dry red chilli and pour the tempering over the chutney or tambli. Add the roasted okra and mix well.
  • Serve as chutney with dal rice or ambolis, idli, dosa or as a tambli with steaming hot rice and pickle.