Bhendichi aamti

 Today morning I made bhendichi bhajee with chapati for the tiffin. 3-4 bhendies were deliberately kept untouched to make curry out of it in the evening for the dinner. There was only one piece of bhendi left in the curry before I could capture the snap. ;)

 
Ingredients
3-4 okra/Lady's finger/bhendi/bhindi
1 tsp tamarind pulp
1 tsp jaggery
salt to taste

To be ground in paste
1/2 cup freshly grated coconut
1 tsp rice (soak in water for 10 minutes)
2 tsp chopped onion
3-4 pepper corns
1 green chili ( directly roasted on gas)

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 cup chopped onion
1/2 tsp turmeric powder
1/4 tsp chili powder

Method

• Wash and cut both ends of the vegetable. Make 1 inch pieces of okra/bhendi.
• Mix tamarind pulp in a cup of water and keep aside.
• Heat oil in the pan. Add tempering ingredients one by one. and add vegetable pieces.Saute for a while.
• Add tamarind water. Let the curry boil on low flame.
• Meanwhile grind the ingredients into a paste. Mix it with the curry.Add jaggery if okra/bhendi  is cooked.
• Add salt and stir well.
• Serve hot with steamed rice.