Sambandha (Chinese Okra Chutney)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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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.

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