Okra/ Bhindi/Vendakka is one of my favourite vegetable. And this curry is one of the most simple and delicious one. This curry goes well with rice and rotis.
I have fond memories of making this curry while working at Bangalore. I had a long day at work almost till 7pm and then had to get back to my friends place where I stayed and then we friends had to cook dinner. It was really tiring but it was fun too. This was one of everyone's favorite that I used to prepare and it used to get over in minutes. :) And now after marriage I made this here at home and everyone loves it. My sis in law has been telling me to put up this recipe for quite some time now and here it is..
INGREDIENTS
Vendakka/Bhindi - 1/4 kg
Onion - 1 large thinly sliced
Tomato - 2 medium
Green Chilly/ Red Fresh Chilly(pazhutha mulaku) - 2 slit into half
Ginger - 1/2 tsp chopped fine
Tamarind - size of a small lime
Coriander Powder - 1 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Grated coconut - 1 cup
Grated coconut - 1 cup
Curry leaves - 1 sprig
Coconut oil - 2 tbsp + 1tsp
Water - 1 1/2 cup
Water - 1 1/2 cup
Salt - as required
METHOD
Chop Okra / Vendakka into 1 1/2 inch pieces.
Soak tamarind in 1/4 cup warm water.
Heat a pan. Add the coconut for roasting. Stir till its golden brown.
Add the coriander powder, Chilly powder and turmeric powder.
Stir till the raw smell of the powders are gone.
Cool it and grind to a fine paste with very little water. Keep aside.
Soak tamarind in 1/4 cup warm water.
Heat a pan. Add the coconut for roasting. Stir till its golden brown.
Add the coriander powder, Chilly powder and turmeric powder.
Stir till the raw smell of the powders are gone.
Cool it and grind to a fine paste with very little water. Keep aside.
In a wok/pan heat 2 tbsp oil.
Stir fry the okra for a minute. Remove using a spotted spoon and keep aside.
In the same pan saute the onions.
Stir fry the okra for a minute. Remove using a spotted spoon and keep aside.
In the same pan saute the onions.
Add the ginger and chilly.
Add the ground coconut along with 1 cup water.
Add the tomatoes and tamarind water.
Bring to a boil. Add salt.
Add the okra. Boil it till cooked.
In a small pan heat coconut oil. Add mustard seeds.When they pop add the curry leaves.
Pour the seasoning over the curry and serve hot with rice or roti.
Add the ground coconut along with 1 cup water.
Add the tomatoes and tamarind water.
Bring to a boil. Add salt.
Add the okra. Boil it till cooked.
In a small pan heat coconut oil. Add mustard seeds.When they pop add the curry leaves.
Pour the seasoning over the curry and serve hot with rice or roti.
Tips
The okra is stir fried so that it does not get sticky.
Reduce the amount of tamarind if you like it less tangy.
The coconut along with spices can be ground in a mixer with very less water.
Sending this post to Anyone Can Cook Series - 34 by Ayeesha of Taste of Pearl City under category with minimum amount of time.
