What you need: Serves 4
1 cup red onions thinly sliced
1/2 tsp channa dhal
1/2 tsp urad dhal
A few mustard seeds
2 whole dry red chilies
A few curry leaves
1 tsp brown sugar
1 Tbsp oil
Salt to taste
To Powder:
2 Tbsp whole or deskinned peanuts
2 Tbsp dry coconut flakes/powder
1/2 tsp roasted cumin powder
A pinch of turmeric
A pinch of garam masala powder
Dry roast all the powdering ingredients until they are nice and warm, Set aside on a plate to cool. Test to check the peanuts, when they give a good crunch, they are perfect to powder. In a dry grinder, coarsely powder them.
Wash and wipe the okra dry. Cut off the head and tail. Heat oil in a shallow saucepan, when it begins to shimmer, add in the sesame seeds, chilies ad curry leaves, then dhals. Once the dhals turn into a golden color, add in the okra and roast them on medium heat.
A few curry leaves
1 tsp brown sugar
1 Tbsp oil
Salt to taste
To Powder:
2 Tbsp whole or deskinned peanuts
2 Tbsp dry coconut flakes/powder
1/2 tsp roasted cumin powder
A pinch of turmeric
A pinch of garam masala powder
Dry roast all the powdering ingredients until they are nice and warm, Set aside on a plate to cool. Test to check the peanuts, when they give a good crunch, they are perfect to powder. In a dry grinder, coarsely powder them.
Wash and wipe the okra dry. Cut off the head and tail. Heat oil in a shallow saucepan, when it begins to shimmer, add in the sesame seeds, chilies ad curry leaves, then dhals. Once the dhals turn into a golden color, add in the okra and roast them on medium heat.
After about 10-12 minutes, sprinkle some salt. the okras would have roasted and toasted to a beautiful green and brown patch texture. Toss in the sliced onions and let it saute for a minute.
Now add in peanut chili powder and let the entire mixture cook on low for 3-5 minutes. Serve hot with chapathis/tortillas.
