Instant Pot Okra Stew or Okra Sambar

Step 1: Prepare the Spice Powder

Microwave 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds for 1 minute. Grind the microwaved seeds along with 1/4 cup of roasted chana dal, 1/4 cup of grated coconut, and 1 tablespoon of red chili powder into a fine powder.

Step 2: Prepare the Liquid Mixture

In a bowl, combine the prepared spice powder with 2 measuring cups of water, 2 tablespoons of tamarind concentrate, and 2 tablespoons of sugar (or stevia). Mix well until all ingredients are thoroughly combined and the sugar is dissolved.

Step 3: Sauté Aromatics in Instant Pot

Set the Instant Pot to 'Sauté' mode. Add 2 tablespoons of oil to the inner pot. Once the oil is hot, add 1 teaspoon each of cumin seeds and mustard seeds. Allow them to splutter for a few seconds. Then, add the chopped onion and the 2 whole onions. Sauté until the chopped onions turn light brown.

Step 4: Add Okra and Spices

Add 20 whole okra to the pot. Sprinkle 1 teaspoon of salt, 1 teaspoon of turmeric powder, and 1 tablespoon of red chili powder over the vegetables. Add a handful of curry leaves and 2-3 crushed garlic cloves.

Step 5: Incorporate Potatoes and Tomatoes

Add 2 sliced potatoes and 2 chopped tomatoes to the Instant Pot, distributing them evenly among the other ingredients.

Step 6: Add Liquid Mixture and Pressure Cook

Pour the prepared liquid mixture (from Step 2) into the Instant Pot. Close the Instant Pot lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' mode and set the timer for 3 minutes on high pressure.

Step 7: Natural Pressure Release and Serve

Once the cooking cycle is complete, allow for Natural Pressure Release (NPR). This means letting the pressure release naturally until the silver float valve drops. Once the pressure is fully released, carefully open the lid. Stir the okra stew/sambar and serve hot with your choice of grains like steamed rice, quinoa, or brown rice.

• If you plan to refrigerate the stew, fry the okra separately first. Store the stew and fried okra in separate containers, then combine when reheating to maintain okra texture.

• Taste the liquid after cooking and adjust spices like chili powder, salt, tamarind paste, or sugar to your preference.

• Serve this stew with steamed rice, quinoa, or brown rice.

• The stew can be stored in the refrigerator for 4 to 5 days.

• Use jaggery instead of sugar for a different sweetness profile.

• Add other vegetables like carrots or eggplant for more variety.