Heat a pan add 1 tsp of oil, and 1/2 cup of skin-peeled shallots saute well until it turns golden brown. Once the shallots turn out golden brown. Turn off the flame and Add it to the blender with 1/4 cup of coconut pieces. Blend well into a smooth paste by adding water. keep it aside.
Add the chopped big-size tomato to the blend, and blend well into a smooth paste. Keep it aside.
Soak small size lemon tamarind in a cup of water, and allow it to soak for about 10 min.Squeeze the tamarind with your hands and extract the tamarind juice, keep it aside. Discard the pulp.
Wash the 250 grams of okra with the water and cut it to 1-inch size (fig i). keep it aside. (fig ii) if you like 10 nos of skin-peeled garlic and keep it aside.Heat 3 tsp of oil in the pan. Add the chopped okra/ Ladies finger and saute well, until the sticky goes away from the okra. keep it aside.
Method :
Fig xi: Heat a Kadai to add 1 tbsp of gingerly oil. once the oil gets heated up add 1 tsp of cumin seeds, 10 nos of garlic, 1 no of big-sized chopped onion, and salt to taste. saute well, until the onions become glossy. Fig xii: Once the onion turns glossy and light golden color. Add the sauteed Lady's finger. Mix and cook for 1 min.
Now, add your 2 tbsp of homemade Kuzhambu masala powder. (adjust the kuzhambu masala powder up to your spicy level ). Click the link for Homemade Kuzhambu masala powder. Mix well and cook for a min.
Now, add the tomato puree and mix well.Check for salt and mix well and cook for a min.
Now, add the extracted tamarind juice and mix well.Add half a cup of water. cover it with a lid and cook for 8-9 min.
Now add the onion -coconut paste and mix well. Now you can check for spicy and salt levels. if you want more spicy, add a tsp of chili powder. Cover it with a lid and cook for about 5-6 min.
Once the froth comes, mix well and cook for 2- 3 min until the oil gets separated.
Yummy !! Delicious !! Lady’s finger – tamarind curry is ready to serve. Serve it hot with the plain steamed rice.