Indian Vegetable Curry, Cauliflower Curry, Carrot Poriyal & Mor Kuzhambu) and one which I think you in return don't have to crack your head. Basically, made with store bought curry powder instead of pounding or grinding or pulsing your own curry paste. Of course, if you insist on making the curry paste, you should? I basically wanted to keep it simple (Vegetarian Mutton Stir Fry & Coriander Rice) and also, once you have cooked this Indian Okra, Curry, don't be surprise that store bought curry powder actually did a good job. In fact, I couldn't be more pleased with the taste of this spicy, tangy (Turmeric Tomato Soup) and okra (Curried Okra & Kurkuri Bhindi), I am not sure how many of you are fond of it, but trust me, its like the perfect fit in this vegetarian curry (Creamy Coconut Lentil Curry, Mor Rasam & Drumstick Sambar).
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.