Dry roast all the masala ingredients in a pan on low heat till slightly roasted.
Grind in a mixer jar and make a fine powder. Boil tomatoes and grind to make puree.
Trim the ends and slit okra lengthwise into 4 pieces.
Heat oil in a pan and deep fry the okra pieces on high flame (or just skip this step and add chopped okra at stage 10 and cook till done).
Remove on a tissue paper and sprinkle 1 tsp ground masala and mix well.
Take a pan, add 2 tbsp oil and add tomato puree.
Add turmeric powder, chilli powder, salt and cook for 1 minute.
Add coconut, 3 tsp ground masala, tamarind pulp, garam masala and mix.
Now add fried okra and mix, cover and cook for 2 minutes.
Garnish with grated coconut and serve.
Recipe courtesy: Maayeka
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.