Ingredients:
- Ladies Finger: 10 (cut )
- Green chillies: 2
- Onion - 1
- Tomatoes - 1
- Turmeric powder: 1/2 teaspoon
- Tamarind pulp: 1 tablespoon
- Water: 1/3 cup or less
- Oil - 1 tblsp
- Jaggery (optional): 1 teaspoon
For Roast And Grind:
- Grated Coconut: 1/4 cup
- Shallots - 7 to 8
- Dry red chillies - 2
- Black Pepper - 2 tsp
- Curry Leaves - few
- Fenugreek Seeds: a pinch
- Cumin Seeds : 1/2 teaspoon
Seasoning
- Mustard seeds: 1 teaspoon
- Dried Red chillies: 1
- Curry leaves: few
Note: You could also replace the Ladies Finger with pearl onions to make the Ulli Theeyal.
Method:
In a pan, dry roast the grated coconut,shallots,peppercorns,red chillies,cumin seeds,fenugreek seedsand curry leaves.
Turn off the gas and grind this roasted coconut to a smooth paste.Keep aside.
Dissolve the tamarind pulp in 1/4 cup water and keep aside. Chop the ladies finger.
Heat little oil in a pan. Saute the ladies finger with a little salt.
When 1/2 done, add the sliced onion, chopped tomatoes and green chillies.
Add the tamarind pulp to it and cook for 5 min.
Pour the ground paste and saute for a min or until raw smell goes off.
Add the turmeric powder,salt and water.Add the optional jaggery Check for the salt and spice.
Cover and cook. Let everything come to good boil.
In a small pan, heat little more oil for the seasoning. Splutter the mustard seeds. Add dried red chillies, curry leaves and the finely chopped onions. Fry until the onions turn golden brown.
Pour this seasoning over the gravy. Give a final mix and its ready to serve with hot steaming rice. This gravy goes great even with chappathis.
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