Okra Gojju

Okra Gojju
Ingredients:

• 1 cup of frozen okra(cut or whole)
• 2 tsp of tamirind paste
• 1" sq blob of jaggery broken into tiny pieces (or 1/8 cup of brown sugar)
• 1 tsp of salt
• 1 tsp of malagapudi(rasam powder)
• 2 tsp of gojju powder(can use MTR puliyogarae powder)

Garnish

• 1 tsp of channa dhal(optional)
• 1tsp of urad dhal(optional)
• 1 tsp of thoor dhal(optional)
• 1/4 cup of peanuts(optional)
• 5 or 6 curry leaves(optional)
• pinch of hingh(optional)
• pinch of turmeric(optional)
• 1 tbs of oil
• 1 tsp of mustard seeds

Method:
Heat oil in a small pot on medium high and splatter the mustard seeds. Add the channa dhal, urad dhal, thoor dhal, peanuts, hingh, turmeric. Using a long spoon fry the contents till all the dhals and peanuts are browned. Add curry leaves, 2 cups of water and bring it to boil. Then add the tamerind, malagapudi, gojju powder, salt to the boiling water. Now add the okra and cook on medium high heat for 10 minutes, till the okra is soft and wilted. Add the jaggery and continue to cook till all the jaggery is melted. Turn off the heat and the gojju is ready to be served.
Cooking tips:
Vary salt, malagapudi and gaggery per your taste. To make the gojju thick, mix 2 tsp of rice flour in 1 /4 cup of water to the boiling gojuu before turning it off. Or, can also add 2 tbs of koimb powder mixed in 1/4 cup of water to the gojju and bring the contents to a boil.
Serving tips:
Serve hot gojju with rotis, rice or ven pongal.