Ingredients:
10 okra / vendakka, cut into pieces
1 cup grated coconut
1/2 tsp cumin seeds
3 green chillies
small lemon sized tamarind
1 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
salt to taste
1 tsp mustard seeds
3 shallots, sliced
2 dry red chillies
1 sprig curry leaves
2 tbsp coconut oil
Preparation:
- Soak small lemon sized tamarind in 1 cup of water, extract its juice and keep it aside.
- Grind grated coconut, cumin seeds and 2 green chillies together to a paste adding little water and keep it aside.
- Heat 1 tbsp coconut oil in a pan and add okra pieces and 1 green chilli and saute for 5 minutes.
- Add tamarind water, kashmiri chilli powder and turmeric powder and mix well.
- Add 1 cup of water and allow to boil well and then cook till okra is done.
- Add coconut paste and salt and boil well at low flame for 5 minutes.
- Heat 1 tbsp coconut oil in a pan and splutter mustard seeds. Add shallots, dry red chillies and curry leaves and fry.
- Pour this seasoning to the curry and mix well. Serve as a side dish with rice…
