Okra tangy and spicy goes well with rice and dal or even with rotis. The tomatoes and the tamarind paste used do away with the stickiness which is usually associated with Okra.
- 10 okra chopped into one inch pieces
2 large onions sliced
1 large tomato chopped fine
1 tsp tamarind paste
2 tbsps Sambhar powder
Heat 3 tbsps oil. Add a tsp of mustard and after it splutters add the onions and the okra. . Roast till translucent. Add the tomatoes, tamarind paste, salt and the sambhar powder and toss well. Add a glass of water and boil for a couple of minutes. Garnish with coriander leaves.