Ingredients

• 1 cup - Chinese okra, chopped into 1 inch chunks
• 2 tsp - sesame seeds
• 1/2 cup - grated coconut, fresh/frozen
• 4-5 - dry red chillies, low spiced
• 1 tsp - urad dal (optional)
• 1/4 tsp - tamarind paste
• 1/2 tsp - jaggery
• 2 tsp - oil
• 1/2 tsp - mustard seeds
• 3-4 - curry leaves
• 1 pinch - hing
• Salt, to taste

How to Make Sambandha (Chinese Okra Chutney)

• Cook the vegetable chunks with some salt and water until done.
• Dry roast the sesame seeds, red chillies and the urad dal until they turn golden brown in colour.
• Grind the roasted masalas with coconut, tamarind, salt and jaggery to a smooth paste.
• Add the cooked veggie and pulse, mix a couple of times until well blended.
• Temper with mustard seeds, hing and curry leaves.
• Serve with steamed rice and a spoon of ghee or coconut oil, or dosas, idlis, rotis.