Follow these steps for perfect results
Okra
chopped
Shallots
chopped
Onion
chopped
Garlic
minced
Tomato
chopped
Ginger Garlic Paste
Tamarind
soaked
Red Chilli Powder
Cumin Seeds
Mustard Seeds
Sunflower Oil
Curry Leaves
Salt
Clean lady’s finger (okra) and chop into small pieces.
Soak tamarind in hot water for 10-15 minutes.
Extract tamarind juice and discard the pulp.
Heat oil in a kadai.
Add mustard seeds, curry leaves, and garlic.
Add chopped onions and fry until transparent.
Add ginger garlic paste followed by tomato. Cook until tomatoes become mushy.
Add chopped okra and fry for 5-6 minutes.
Pour in tamarind water and salt.
Cook until okra is cooked and water is absorbed. Adjust water level for desired gravy consistency.
Serve hot.
Expert advice for the best results
Do not overcook the okra to prevent it from becoming slimy.
Adjust the amount of red chili powder to your preferred spice level.
Use fresh tamarind for the best flavor.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with chopped coriander leaves.
Serve with rice and papad.
Serve with roti or paratha.
Cools the palate after the spicy kootu.
Discover the story behind this recipe
Part of traditional South Indian meals.
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