LADY'S FINGER SAMBHAR

INGREDIENTS
1 Cup arhar/toovar dal (pigeon peas lentils)

3 cups chopped lady's finger
1 medium sized tomato

2-3 tsp tamarind paste

2 tsp sambhar powder

1/4 tsp haldi (turmeric powder)

A pinch of amchur (This is to prevent sticking of the lady's finger while frying)

4-5 tsp oil

Mustard seeds 

A pinch of hing

A sprig of curry leaves

Salt to taste

METHOD

Boil the dal and keep aside. 

Wash the lady's finger and wipe them dry. Chop them into approx 1/2 inch pieces. Heat oil in a thick bottomed pan (a non-stick pan would be easier to fry the lady's finger.) Add mustard when it splutters add hing and curry leaves. Now add the lady's finger and start frying. Add a pinch of amchur while frying to avoid stickiness. Do not add salt while frying and do not stir frequently. Stir lightly on slow flame. Fry till it becomes slightly crispy.Then add haldi and sambhar powder and fry for a few secs. (You will get a nice aroma of the sambhar powder)

Grind the tomato to a paste in the mixer (I do this to save time).

In a vessel, mix the boiled dal, ground tomato, salt, tamarind paste, a few curry leaves, a pinch of sugar (optional) and boil well.

Now add the fried lady's finger and boil for a few secs. Do not boil too much after adding the lady's finger.

Serve with steaming rice and ghee!

Note: The same method can be followed for making bitter gourd sambhar. Do not boil the sambhar after adding the fried bitter gourd.