|Ladiesfinger||100 Gram (Tender Okra)|
|Chana||125 Gram (Whole)|
|Turmeric powder||1⁄2 Teaspoon|
|Tamarind pods||2 (As Needed)|
|Grated coconut||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Ginger piece||1 Inch|
|Coriander leaves||1⁄4 Cup (4 tbs) (A Handful)|
|Chilli powder||To Taste|
1. In a bowl soak channa in water for night.
2. The next day, boil the chana with water in a pan until tender.
3. Cut bhendies into 1-inch pieces.
4. In a skillet heat oil and fry bhendies until light coloured.
5. In a small bowl add tamarind with 1 cup water and keep it soaked for 5 minutes. Extract the pulp.
6. In a frying pan dry roast coconut, garlic, ginger and 2 green chillies. Grind spices to a paste.
7. In a skillet heat 2 tablespoon oil and toss in asafoetida and 1/2 tsp mustard.
8. When seeds stop spluttering, add ground paste and fry.
9. Add the channas, salt and turmeric and bhendi. Mix together.
10. Add tamarind water on top.
11. Cook the gravy until thick.
12. Serve decorated with coriander leaves.