|¼ cup||Bengal gram|
|2 nos||Onion (finely chopped)|
|3 clove||Garlic (crushed)|
|1 no||Green chili (slit open)|
|¼ tsp||Turmeric powder|
|½ tsp||Red chilli powder|
|1 tsp||Coriander /dhania powder|
|¼ tsp||Salt (or to taste)|
|6 nos||Curry leaves (for garnish)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|1 pinch||Asafoetida powder|
|4 nos||Curry leaves|
Using ingredients from Table-2———-Wash and soak Bengal gram for at least an hour, then drain all the water using a colander, pat dry with a kitchen towel. You can also drain the excess water using a paper towel, grind the pre-soaked Bengal gram with a pinch of salt to a coarse consistency and keep it aside.
Using ingredients from Table-1———-Wash and cut okra (vendakkai) in to thin round pieces. Heat oil in pan and fry the okra pieces on high heat till it becomes light brown. Remove them and set aside.
Using ingredients from Table-3———-Saute onions with garlic and green chillies until tender. Add the coarsely ground Bengal gram and fry for say 4 to 5 minutes along with turmeric powder, red chilli powder, coriander powder and little salt. When you see them forming little crumbles, add the fried Okra( Vendakkai) pieces and saute for few more minutes (about 4 to 5 minutes). When it becomes slightly dry, adjust for salt and garnish with curry leaves.