15 okra/lady's fingers - cut into medium size rings.
10 shallots - remove skin
7 garlic - remove skin
1 medium size tomato - sliced
2 tsbp curry powder - mixed with some water for a smooth paste
1 tsp fenugreek/halba seeds
1 1/2 tbsp thick tamarind juice (or as needed)
4-5 sprigs curry leaves - shredded
4 tbsp oil
Salt for taste
When oil is heated, fry shallots and garlic for a light brown outer layer.
Add fenugreek seeds and fry till it splatters.
Add curry paste and fry until oil splits/floats.
Pour 1/2 litre of water, tamarind juice and add okra and tomato.
Stir all in and simmer to heat through.
Season with salt.
Stir, off the heat and combine in curry leaves.