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Sunday, March 29, 2009

Bendekayi Tomato Sambar

4 - 5 long Okra / Bendekayi
1 large Tomato
Small Grape sized Jaggary
1/4 tsp Chilly powder
Pinch of Turmeric powder
Small Grape sized Tamarind(If tomato is sour no need to add tamarind)
Salt to taste
1/2 cup grated Coconut
5 - 6 Red Chillies
1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)
1/4 tsp Cumin seeds / Jeera
1/2 tsp Black Gram seeds
1 - 1.5 tsp Coriander seeds
3 - 4 Fenugreek seeds
Big Pinch of Asafoetida powder
8 - 10 Curry leaves
3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal
2 - 3 tsp Oil

Chop tomato and okra(1 inch sized) into medium sized pieces as shown in the picture below.

Put okra in a thick bottomed vessel and fry them for about 4-5 mins in medium flame to get rid of the stickiness of okra. Put this fried okra in a vessel. Add salt, chilly powder, turmeric powder, jaggary, salt, little amount of water and cook them well. 
Once it is almost cooked add chopped tomato and bring it to boil. Add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)
Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, black gram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafoetida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.
Add grated coconut, fried sambar masala, tamarind(optional) in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked okra , bring it to boil and stir well. (Add water, salt if required.)
Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

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