Ingredients:
10-12 vendakka / okra / ladies finger
1 small onion, chopped
1 1/2 tsp ginger, finely chopped
2-3 green chillies, chopped
1 small tomato, finely chopped
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp garam masala
a pinch of pepper powder
1 cup thin coconut milk
3-4 tbsp thick coconut milk
salt to taste
2 dry red chillies
1 sprig curry leaves
1/2 tsp mustard seeds
2 tbsp oil
Preparation:
- Wash and cut okra into 1 1/2″ pieces and keep it aside.
- Heat 1 tbsp oil in a pan at medium flame and add chopped onion and saute until it turns light brown.
- Add chopped ginger and green chillies and saute for a minute.
- Add okra pieces into this and cook stirring for about 4-5 minutes.
- Add chopped tomato and saute well for 1-2 minutes.
- Reduce the flame to low and add turmeric powder, coriander powder, chilli powder and salt and saute for a minute.
- Add thin coconut milk into this and bring to a boil at medium flame. Then cook it covered at medium-low flame for 4-5 minutes.
- Add thick coconut milk to this and mix well. Add garam masala and a pinch of pepper powder and mix well. Adjust the salt and switch off the flame.
- Heat 1 tbsp oil in a small pan and splutter mustard seeds and fry dry red chillies and curry leaves.
- Pour this over the curry and mix well. Serve hot …
