Bhindi khatta

This Sour Okra Gravy is my mother-in-laws recipe and it is quite different from what my mother used to make . But this tastes, dare I say, better than what my mom used to make. The trick is in simmering it to become thick and till the oil floats.
Today I served it with white rice and Shrimp fry

Bhindi Khatta (Okra in sour tamarind gravy)

Bhindi Khatta

Ingredients:

1. 1/2 lb okra ends snipped and cut into 1-11/2 inch pieces
2. 2 tablespoons oil divided
3. 1/2 up finely chopped red onions
4. 1-11/2 cup thick juice of tamarind the size of a small lemon
5. 1/2 teaspoon each of cumin, mustard seeds, urad dal
6. 1/2-3/4 teaspoon salt, chilly powder, turmeric
7. few curry leaves
8. 2 dried red chillies broken

In a pressure cooker add a tablespoon of oil and fry the okra till they start becoming brown. Drain and set aside.

Add the remaining oil and add cumin, urad dal and mustard seeds and fry till they splutter. Add curry leaves and dried red chillies. Add the onions and fry till they start chaning color. Add the okra and salt, chilly powder, turmeric and stir. Add tamarind juice and close the cooker and cook on medium high for one whistle. After the steam has escaped open the cooker and simmer the khatta till oil floats. Enjoy with hot white rice