Bhindi Masala

Ingredients

Ladies Finger : 250 gm   
Tamarind  : 200 gm
Mustard  : 25 gm
Black gram dal : 25 gm   
Chana dal : 25 gm
Dried red chilli : 25 gm
Asafoetida  : 5
Turmeric powder : 5
Chilli powder : 25 gm
Jaggery : 10 gm
Curry leaves : as needed   
Salt : as needed
Gingelly Oil : 250 gm
Coconut : 1/2    
Cumin : 20 gm
Coriander powder : 50 gm

Method

Wash ladies finger and cut into pieces and slit them in the middle lengthwise.
Grate coconut.
Add water to tamarind and prepare extract.   
Heat oil in a pan, add cumin, black gram dal, chana dal,dried red chilli,coriander powder.
When they are fried red, add curry leaves, grated coconut and fry.
Remove from the stove and let it cool.
Grind it to a thick paste in a mixie.    
Stuff this masala in the slit ladies fingers.
Heat remaining oil in a pan, add mustard and asafoetida
When mustard splutters,  Add tamarind extract, turmeric powder, chilli powder, salt, curry leaves and let it boil.
Add ladies finger and let it boil.
When the contents thicken, remove from the stove.

P.S. Grated copra can be used instead of coconut.
1-2  tsp of masala powder can be added before removing from the stove if needed.     



This recipe is taken from the book "Samayal Samragiyam" by Arusuvaiarasunatrajan published by Karpagam Puthakalayam