Bhindi Morkolamb

How to Prepare

1. Wash and cut 2 kg of bhindi (okra) into 1-inch pieces. Set aside.
2. In a pressure cooker, cook 4 cups of toor dal with 12 cups of water, a pinch of turmeric, and 2 tsp of oil for 3 whistles. Mash the dal after cooking.
3. Heat 6 tbsp of oil in a large pot. Add 2 tsp of mustard seeds and let them splutter.
4. Add 4 tsp of cumin seeds
5. 10 dried red chilies, and 40 curry leaves. Sauté for 30 seconds.
6. Add 4 chopped onions and sauté until golden brown.
7. Add 8 chopped tomatoes and cook until mushy.
8. Add the cut bhindi and sauté for 5 minutes.
9. Add the mashed dal
10. 200g of tamarind pulp mixed with 4 cups of water, and salt to taste. Mix well.
11. Add 8 tbsp of sambar powder and bring to a boil. Simmer for 15 minutes.
12. In a separate pan, heat 4 tbsp of ghee, add 4 tsp of asafoetida, and pour this tempering over the sambar.
13. Garnish with 2 cups of chopped coriander leaves and serve hot with rice or idli.