Tart Okra with Mustard Seeds & Tamarind

Vendakkai Bhajee

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

During my childhood years, okra was a staple in my mother’s kitchen, served at least once a week. This curry was by far my favorite: The spices in the Sambhar masala, which are assertive yet mellow, and the tart tamarind create a harmonious balance that only abets my obsession with okra.

Ingredients

  • 1 pound fresh okra, rinsed and thoroughly dried
  • 2 tablespoons canola oil
  • 1

Method

  1. Trim the caps off the okra without cutting into the pods, and cut the pods into ½-inch-thick rounds.
  2. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden brown, 15 to 20 seconds. Immed