PREPARATION

1. Heat 2 teaspoons oil in a pan, add 420 grams okra and mix it well.
2. Cook for 10 - 12 minutes on medium heat or until it turns dark brown in color.
3. Remove it from heat and keep aside.
4. Take a another pan, add 40 grams peanuts, 15 grams poppy seeds, 15 grams sesame seeds and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender, add 100 milliliters water and blend it into a paste. Keep aside.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 7 - 8 curry leaves and stir for 1 - 2 minutes.
7. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and mix it well.
9. Now, add the blended paste and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
12. Then, add 250 milliliters water and mix it well.
13. Bring it to a boil.
14. Add 40 grams tamarind paste and mix it well.
15. Now, add the cooked okra in it and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 2 tablespoons coriander and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.