Bhindi Curry

Grind the grated coconut, tamarind and whole red chillies to a fine paste.

Transfer the paste to a deep pan and add 2 - 2½ cups water. (add water according to the consistency of the gravy required)

Add the cut ladyfinger and tomato to the coconut paste and cook uncovered on a low flame for 15 minutes or till the ladies finger is cooked.

Heat oil in a small pan. Add rye and when it begins to splutter add the curry leaves and pour the tempering on the ladies finger curry.

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Serve with steamed rice.