What you need
Okra/Vendakka: 4 cup (washed and chopped thin round)
Onion : 1 cup ( Finely chopped)
Red chilies : 2 no (halved)
Red chili powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Cumin powder : 1 teaspoon
Coconut : ⅓ cup (I used desiccated one, use fresh or frozen if you have for best result)
Urad dal : 1 tablespoon
Curry Leaves : 1 Sprig ( 12 leaves)
Olive oil : 2 tablespoon (if you want authentic taste use coconut oil)
Salt : 1 teaspoon or to taste
Mustard seeds : ½ teaspoon
Fennel seeds: ¼ teaspoon
Cumin seeds: ¼ teaspoon
How I made
Heat oil in a pan add mustard seeds, cumin seeds, fennel seeds , halved red chilies and urad dal as mustard seeds start popping add chopped onion and cook for another 7 minutes or until they become translucent To this add washed and cut okra and add turmeric powder and salt .Let it cook for 10 minutes in high heat with stir in between to prevent the okra from sticking to the bottom.
If you are using fresh or frozen coconut ground them with cumin and red chili powder to form coarse paste with less water.
Add desiccated coconut, cumin and red chili powder and cook for another 3 minutes. Finally add the curry leaves and switch off the flame.
Enjoy with rice and curry.
Preparation time: 20 minutes
Serving: 5 serving
Will you make it again: Yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.