Vendakkai Puli Pachadi

Ingredients:

1.       Lady’s Finger - 10 to 12 Medium sized

2.       Tamarind – Gooseberry sized ball

3.       Ginger – a small piece grated

4.       Green Chilly –  4 to 6 cut in small pieces

5.       Sambhar powder – 1 tbsp

6.       Jaggery – 1 tbsp

7.       Turmeric Powder – ¼ tsp

8.       Salt to taste

9.       Oil – 1 tsp

10.   Mustard Seeds –  1 tsp

11.   Curry Leaves – few

Method

1. Soak the tamarind in hot water. Squeeze and extract the pulp with about 2 cups of water.
2. Wash and pat dry the lady’s finger and cut into fine slices ( like for vendakkai curd pachadi)
3. Heat a Kadai with oil, temper with mustard seeds.
4. Add the curry leaves, slit green chilly, grated ginger and sauté  well.
5. Add the lady’s finger, turmeric powder and sambar powder and fry on medium flame for 5  minutes.
6. Add the 2 cups of tamarind water and salt. 
7. Let the vegetable cook well.
8. When the vegetable is cooked add in jaggery
9. Bring to boil, then lower the heat and let it boil for another 8 to 10 minutes or until the sauce thickens slightly.  You can add in a tablespoon of rice flour mixed in cold water to the sauce and allow it to thicken
10. Remove from heat.