My continuing search for a good bhindi (or okra) indian dish has probably ended. This is a classic Maharashtrian dish and tastes really good with chapatis (see previous post). So here it is
1/2 pound okra. Wash, dry well and cut into rounds.
2 pods garlic, peeled and diced into two pieces
2 green chillies, diced
one onion, chopped
1 tsp tamarind
1 tblsp gud (jaggery), can add sugar in place
jeera or cumin powder 1 tsp
Turmeric 1 tsp
Asofetida or heeng 1/2 tsp
mustard seeds 1 tsp
cumin seeds 1 tsp
Oil 2 tblsp
salt to taste
Heat oil. Add mustard seeds, cumin seeds, asofetida, green chillies, garlic. Heat for 3o seconds. Add onions. Cook till transluscent. Add okra, tamarind, gud. Stir. Okra will release a gooey sticky thread like substance. Don't worry the tamarind will take care of it. Add salt, mix. Cover and cook till done stirring occasionally.