Ingredients
- 7 tablespoons coriander seeds
- 1¼ teaspoons freshly ground black pepper
- 1¼ teaspoons fenugreek seeds
- ½ teaspoon poppy seeds
- ¼ teaspoon ground cinnamon
- ½ teaspoon chana dal
- ½ teaspoon toor dal
- ½ teaspoon canola oil
- ½ cup dried red chiles, crushed
- 8 cups water, divided
- kosher salt
- 1 cup finely diced carrots
- 2 cups finely diced red onion
- 3 cups whole okra, stems removed
- 1 tablespoon canola oil, divided
- 12 curry leaves
- 1½ teaspoons fenugreek seeds
- 2 to 4 serrano peppers, thinly sliced
- 2½ tablespoons sambar masala
- 2 to 3 tablespoons tamarind purée
- ½ cup canned crushed tomatoes
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