Okra(bhindi ) , cut into 2 inch pieces
½ cup of yellow lentils(toor dal) ,
2 medium sized onion, cut into strips ,
1 medium sized green (unripe) Mango,cut into 2 inch long strips ,
(I am lucky to get unripe mango here at this time of season, I don't know how, but I find it it Market, asn was so happy to get it. :D )
1 tomato, sliced ,
2 fresh green chillies, deseeded & sliced , 1 tsp ginger garlic paste,
¼ tsp fenugreek seeds,
1 tsp ground coriander,
¼ tsp turmeric powder,
½ tsp red chilli powder,
1 ½ tsp oil,
Salt to taste
½ cup fresh coriander leaves.
Wash the lentils thoroughly and put it in a sauce pan / cooker with enough eater and cover. Bring it to boil and cook until soft but not mushy. When cooked enough for this, drain and set to one side.
Cut okra into 2 inch long pieces, onions lengthwise, tomato into long slices, and Mango into strips of 2 inches length. (This kind of cutting of each vegetable will give a nice look to this dish. Refer to picture here for how to cut these veggies.)
Now heat oil in a pan, add fenugreek seeds in it, when they begin to pop, add green chilli, and then add the onion until it turns little transparent , Lower the heat and add ginger – garlic paste & turmeric powder to it.
Add okra pieces in it. Let it cook until okra is tender and non sticky. When okra is well cooked , throw in the mango slices .As mango slice will not take much time to turn tender , within a minute of it, add ground coriander , and red chilli powder.
If you love Okra, you will love this dish too.
A tangy and spicy and healthy dish is ready to serve with hot chapattis . : )
This is my entry for WHB to swan as this week's WHB host.