3 cups okra, chopped
1 fennel bulb / 1 onion, chopped
2 tbsp raw peanuts
3 tbsp oil
1/8 tsp chilli powder(non-sathvik, optional)
salt, to taste
Poppu:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp split urad dal
4-7 curry leaves, thinly chopped
2 tbsp coriander leaves, chopped
In a pan on medium heat, pour 2 tbsp oil and when hot enough, saute the okra and fennel pieces with sufficient salt until almost cooked. Keep aside. In the same pan, put the remaining oil and add peanuts and fry them half way through. Then add in the poppu ingredients except the leaves. When mustard seeds pop, put in the curry leaves and saute till they become crisp. Add the sautéed okra and fennel to the mixture. Add salt, coriander leaves and chilli powder to taste.Enjoy with rice.