JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

We have heard of okra curry, okra sabzi and okra sambar but okra rasam is a new dish in my culinary vocabulary. Suma shares this interesting looking item with us all. This dish is from Andhra Pradesh section of India.

Ingredients:

10-15 ladies finger
1 tsp redchilli powder
A fistful of moongdal

For seasoning:
1-2 tsp ghee or clarified butter
Two green chillies
3 garlic pods crushed
1 teaspoon of mustard and jeera(cumin seeds)
 1 sprig of curry leaves

How to make:

Cook moongdal. Add more water to it to get a considerable amount of stock.  Use only the stock to obtain good flavour of the rasam. You could use the thick part of cooked moongdal to prepare another curry called pappu.
Heat oil, add mustard seeds(make them sputter), jeera seeds, curry leaves, redchilli and crushed garlic. Fry little. Add slit green chillies and little turmeric powder. Then add okra(chopped to half an inch length).  Fry till cooked. No water is to be used after okra is cooked. Add moongdal, required amount of water, salt and rasam powder. Garnish with coriander leaves. Serve hot with plain white rice.

For moongdal pappu
To the cooked moongdal add half chopped onion,one small tomato