This is a spicy yummy recipe and even the non-vegetarian GSB’s are interested to cook the sea food with this recipe with some alterations.

• Bhend (lady’s finger) – 10
• Chopped Onion –  1 big
• Grated Coconut –  2 tbsp.
• Red Chilly Powder  –  2 tsp.
• Coriander Powder   –  1 tsp.
• Mustard Seeds  –  1 tsp.
• Oil –  1 tbsp
• Tamarind    –   a chickpea size
• Salt to taste.

1. Make a paste of tamarind using little water and keep aside.
2. Wash all the “Bhend” and dry it wiping with a towel. Cut it into small round pieces.
3. Heat oil in a pan add mustard seeds allow it to splutter then add onion.
4. Sauté and add salt. Continue sautéing till the onion become transparent.
5. Add red chilly powder, coriander powder and sauté till the masala cooked
6. Add tamarind water, grated coconut and chopped “Bhend” mix well and close the pan with a lid to cook the “Bhend” in low flame for 2 to 3 minutes.