Vendakkai Thogayal

How to Prepare

1. Heat 4 tablespoons of sesame oil in a kadai over medium heat.
2. Add 40 ladies finger (vendakkai), chopped into small pieces, and sauté until they turn soft and slightly crispy (about 8-10 minutes).
3. In the same kadai, add 20 dried red chilies
4. 4 tablespoons of urad dal, and 2 teaspoons of asafoetida. Roast until the dal turns golden brown and aromatic (about 2-3 minutes).
5. Add 4 cups of grated coconut and sauté for another 2 minutes until it turns slightly golden.
6. Turn off the heat and let the mixture cool completely.
7. Once cooled, transfer the mixture to a blender. Add 2 tablespoons of tamarind paste and salt to taste. Grind into a coarse paste without adding water. If needed, add 1-2 tablespoons of water for grinding.
8. Transfer the thogayal to a serving bowl. Optionally, temper with 2 teaspoons of mustard seeds and a few curry leaves in 2 tablespoons of sesame oil and pour over the thogayal.
9. Serve with hot rice and a drizzle of sesame oil or as a side dish with dosa or idli.