If you like spicy palyas here are some delicious South Indian palyas cooked with coconut and different types of spices. They are simple and nutritious. The food retains the basic essence of its flavor. Some of the vegetables used are chow chow, knol khol or cabbage, beetroot, green peas, carrots, cauliflower and potatoes; red chilli paste and coconut paste are also included .
Ingredients
- 1 kg (35 oz) lady's finger (okra)
- 2 large tomatoes, chopped
- ¼ tsp red chilli powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp sugar, jaggery or honey
- salt to taste
- 1 Tbs coconut, grated
Tempering
- 3 Tbs oil
- ½ Tbs black mustard seeds
- 1 tsp bengal gram dhal (split)
- 1 tsp black gram dhal (skinned & split)
- 1 pinch asafetida
How to Make It
- Wash the bengal gram dhal and black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash and dry the okra. Chop into 1 em (½ in) pieces and set aside.
- To prepare the tempering, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds. When they start to splutter, add the bengal gram dhal and black gram dhal, and stir. Fry until the dhal turns golden brown, then add the asafetida.
- Add the okra and mix well. Fry for 10 minutes, stirring continuously to prevent the okra from burning or becoming soggy.
- Add the tomatoes, red chilli powder, coriander powder, turmeric powder, sugar, jaggery or honey, and salt to taste. Mix in the coconut and cook uncovered, stirring gently, for 10 minutes until the okra becomes soft.
- When it is ready, transfer to a serving bowl.
