Heerekayi Rasa Palya(Beerakaya koora, chinese okra gravy)

The ever so enjoyed vegetable in all parts of India, here in US its called Chinese Okra and is available in asian markets. Lately I have been experimenting a bit with this vegetable and have come out with this delicious gravy vegetable that goes well with chapathi or rice.

Ingredients:
Chinese okra - 1 medium, rough edges peeled(save for gravy), quartered and cut into large pieces
Chana dal - 1 tbsp
Urad dal - 1/2 tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Whole Dhaniya - 1 tsp
Methi seeds - 1/2 tsp
Sesame seeds - 1tbsp
Green chillies - 2, cut into small pieces(or more to taste)
Tamarind pulp - 1 tbsp
Brown sugar or jaggery - 1 tbsp(optional, some people don't like the sweetish taste)
Salt - to taste
Oil - 1 tbsp + 1/2 tbsp
Turmeric powder - 1 oinch
Curry leaves - 5-6

Method:
In a small non-stick pan, heat 1/2 tbsp oil, when hot enough add chana dal and urad dal, fry till light golden in color, add methi seeds, mustard seeds, jeera seeds, dhaniya seeds and fry another minute, don't let the dals burn, add sesame seeds. Just when the sesame seeds start spluttering add green chillies and the peel of okra that you have been saving all the while, wondering what to do with that, and cover and cook till the okra peel and green chillies get soft. Let it cool. In the meantime, in another deep cooking pot, add 1 tbsp oil, when hot add curry leaves and a pinch of turmeric, add the chinese okra pieces, mix well and cover for 2-5 min. While the okra is cooking grind the above fried dal and green chillies with tamarind pulp and a little water to get a fine paste. When they are a little soft add salt and the ground masala paste and cook for another 5 min. Enjoy with chapathi or hot rice.