Ingredients :Chopped Okra : 1 cup
Chopped Tomato : 1 cup
Coriander Seeds : 1 tsp
Chana Dal : 2 tsp
Urad Dal : 1 tsp
Tamarind : small piece
Dried red chillies : 8
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Curry Leaves : 1 sprig
A pinch of turmeric powder
A pinch of hing
A pinch of fenugreek seeds
Salt to taste
Oil : 4 tsp
Method :Wash and dry the okra, chop them into pieces and set aside. Soak the tamarind in water for a few minutes and set aside. Heat a teaspoon of oil in a frying pan. Add and fry the coriander seeds, chana dal and fenugreek seeds to light brown color. Now add the red chillies and fry for few a seconds. Let it cool completely. Heat two teaspoon of oil in a pan and add the chopped tomato, chopped okra and turmeric to it and fry for 5 minutes. Cover with a lid and let it cook completely. When it's done, turn off the flame and allow it to cool. Grind the roasted spices into a fine powder. Then add the tomato & okra mixture, soaked tamarind and salt to it and grind into a paste. Transfer the chutney into a bowl. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let them splutter. Then, add the hing, red chilli and curry leaves to it and fry for a few seconds. Add this seasoning to the chutney and mix well. Serve with hot steamed rice and dollop of ghee.