Bhindi Sambar
Bhindi Sambar - It's simple, staple and tastes so good when paired with steaming hot rice, topped with little ghee
Ingredients
- 500 gm Bhindi / okra
- 1/2 -3/4 cup Tuvar Dal ( rinse and cook)
- few Curry Leaves
- 1-2 Tsp Oil
To grind ( Masala)
- 1/4 cup Coconut
- 2-3 tbsp Sambar powder
- Amla size Tamarind
- Tsp Jaggery
- 1/2 Tsp Turmeric / Haldi
- Salt to taste
Tempering
- 2-3 Tsp Oil/Ghee
- Tsp Mustard
Instructions
- Clean and pat dry ladies finger with a clean kitchen towel. Cut into 1 inch pieces.
- In a pan, heat oil . Add chopped okra. Roast bhindi nicely in oil on medium flame to prevent sliminess .This makes bhindi more flavorful. Stir occasionally in between to avoid burning. Once the bhindis , are well roasted , keep them aside .
- Meanwhile , rinse tuvar dal . Add Turmeric to it. Add sufficient water and cook in a pressure cooker for 4 whistles. Mash the cooked lentils with a spoon and keep it aside.
- Prepare Masala . To a mixer grinder , add fresh coconut , add sambar powder , tamarind , jaggery , salt and haldi . Add little water and grind to a smooth paste
- Masala for sambar is ready .
- To a vessel , add roasted Bhindi , the ground paste and the cooked Toor Dal . Combine well.
- Add sufficient water to make it to proper consistency. Taste test .
- Add Curry Leaves and boil this for about 6-7 minutes. Switch off the flame.
- Prepare a tempering . Heat oil and splutter mustard . Pour it over Sambar
- Bendekayi sambar is ready . Serve this Bendekai Huli with plain hot rice.