Wash and dry the bhindi and cut into ½” pcs and keep aside.

Roast the whole red chillies, grated coconut, tamarind and coriander seeds for 1 - 2 minutes.

Enter Step

Keep 2 - 3 whole red chillies cut into small pieces aside for the tempering.

Grind the roasted ingredients to a coarse paste.

Heat oil in a pan and add rye.

When it crackles add fenugreek seeds, urad dal, broken red chilli pcs and curry leaves and fry for a minute.

Add bhindi and cook on a low flame for 10 -15 minutes till the bhindi is half cooked.

Enter Step

Add the coarsely ground masala paste and jaggery and fry for another 10 - 12 minutes on a low flame, stirring occasionally so that the bhindi does not stick to the bottom of the pan.

Serve with roti or dal /rice.