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Ingredients:
1 cup - chinese okra/heerekayi chopped into 1' chunks
2 tsp - til/ellu/sesame seeds (i use the white ones)
1/2 cup - grated coconut fresh/frozen
4 to 5 - dry red chilies low spiced
1 tsp - urad dal (optional)
1/4 tsp - tamarind paste
1/2 tsp - jaggery
2 tsp - oil
1/2 tsp - mustard seeds
3 to 4 - curry leaves
a pinch - hing
salt as per taste
1 cup - chinese okra/heerekayi chopped into 1' chunks
2 tsp - til/ellu/sesame seeds (i use the white ones)
1/2 cup - grated coconut fresh/frozen
4 to 5 - dry red chilies low spiced
1 tsp - urad dal (optional)
1/4 tsp - tamarind paste
1/2 tsp - jaggery
2 tsp - oil
1/2 tsp - mustard seeds
3 to 4 - curry leaves
a pinch - hing
salt as per taste
Sambandha (Chinese Okra Chutney)
Method
- Cook the Veggie chunks with some salt and water until done.
- Dry roast the sesame seeds, red chilies and the urad dal until they turn golden brown in color.
- Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste.
- Add the cooked veggie and pulse a couple of times until well blended.
- Temper with mustard seeds, hing and curry leaves.
- Serve with steamed rice (and a spoon of ghee or coconut oil), dosas, idlis, or even rotis.
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