Posts Tagged ‘Okra’

Vendakka Curry – Okra In Spicy Coconut Milk Gravy


2011
05.03

IMG_9409 

This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

Ingredients

1 lb lady’s finger/okra cut into bite sized pieces
1/2 tsp black mustard seeds 
2 – 3  green chilies, slit 
1 medium onion, sliced
1 tbsp ginger-garlic paste 
1 cup  tomatoes cut into big chunks
1 –2 sprigs of curry leaves
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp Kerala Garam masala
1 cup coconut milk 
2 tbsp sour curd
salt – to taste
2 tbsp coconut/ refined oil

IMG_9416 

Directions

  • Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
  • Add turmeric, garam masala and coriander powder and saute for 30 secs.
  • Add onions and sauté the until they begin to sweat.
  • Add the ginger-garlic paste and sauté for 2-3 minutes.
  • Add the tomatoes and  sauté until it turns soft. 
  • Now add okra pieces, mix well and allow it to cook on medium heat.
  • When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
  • Remove and serve with steamed rice.
  • Vendakka Curry – Okra In Spicy Coconut Milk Gravy


    2011
    05.03

    IMG_9409 

    This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

    Ingredients

    1 lb lady’s finger/okra cut into bite sized pieces
    1/2 tsp black mustard seeds 
    2 – 3  green chilies, slit 
    1 medium onion, sliced
    1 tbsp ginger-garlic paste 
    1 cup  tomatoes cut into big chunks
    1 –2 sprigs of curry leaves
    1/4 tsp turmeric powder
    1 tbsp coriander powder
    1/2 tsp Kerala Garam masala
    1 cup coconut milk 
    2 tbsp sour curd
    salt – to taste
    2 tbsp coconut/ refined oil

    IMG_9416 

    Directions

  • Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
  • Add turmeric, garam masala and coriander powder and saute for 30 secs.
  • Add onions and sauté the until they begin to sweat.
  • Add the ginger-garlic paste and sauté for 2-3 minutes.
  • Add the tomatoes and  sauté until it turns soft. 
  • Now add okra pieces, mix well and allow it to cook on medium heat.
  • When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
  • Remove and serve with steamed rice.
  • A Simple Indian Meal


    2010
    01.19

    My American neighbor L, like many of my other American friends, is always asking me how we Indians manage to keep so fit in spite of all the rich good food we seem to be hogging. She was (is?) under the impression that we always ate Samosas, Briyanis, creamy Koftas, fried Masala Chicken and stuffed Paranthas on a daily basis. It took me some work to convince her that though these elaborate delicacies were always in the menus at the parties we Indians kept throwing every so often, our everyday meals were very simple and down to earth.

    lunch

    Simple Indian Meal: Rice, Roti, Masoor Dal, Egg Masala, Paapad, Okra Masala & Sautéed Tindora

    The staple diet of most Indians consists of Rice or Roti (Indian bread made of whole wheat)  or both. They are usually eaten in combination with vegetables, lentils, yogurt &/or meat/poultry/seafood.

    Dal (Lentils)

    dal

    Dal (pulses/legumes) can be made as simple or as complicated as possible. A simple Dal recipe mainly [read more]

     

     

     

     

     

    Bhindi Masala (Okra Masala)

    b

    A perfect Bhindi Masala should not be slimy and sticky. And the only way to make it that way is to pat dry the Okras after washing them [read more]

     

     

     

     

     

     Jalapeno Tomato Onion Egg Masala

    egg masala

    This delicately spicy dish serves very well with all kinds of breads. The secret to getting  the gravy really thick and just right, is to use a lot of onions. I’ve also used [read more]

     

     

      

     

     Sautéed Tindora – Sautéed Ivy Gourd

    TindooraThis is a favorite vegetable among most Keralites and they have a number of ways of cooking it. I like it best in this form [read more]

     

     

     

     

     

    Bhindi Masala – Okra Masala


    2010
    01.19

    freshokra

    A perfect Bhindi Masala should not be slimy and sticky. And the only way to make it that way is to pat dry the Okras after washing them and to stauté them gently at small intervals in the pan. While making a dry Okra dish like this recipe, it helps to use a wide pan. This allows for all the pieces to touch the floor of the pan and lets them cook at the same pace. Make sure you never close the pan with a lid while cooking them in this style.

    This forms an excellent combination with Indian breads.

    okra2

    Ingredients:

    2 lb bhindi (okra) – pat dry after washing and cut into 1/2’’ pieces
    1 medium sized onion finely chopped
    2 – 3 tomatoes diced into small chunks 
    2 –3 green chilies
    1 tbsp grated ginger
    1  tsp coriander powder
    1 tsp dry roasted powdered cumin
    1/2 tsp red chili powder ( I ran out of powder so I used a few whole dried red chilies instead)
    1/4 tsp 3 Cs spice mix
    1/4 tsp turmeric powder
    3 – 4 tbsp refined oil
    salt to taste

    Directions

  • Heat 2 tbsp oil in a wide flat pan, add cumin and sauté for a minute.
  • Add chopped onions and sauté until slightly caramelized
  • Add ginger, chopped green chilies  and sauté until oil separates.
  • Add tomatoes, turmeric, coriander, chili, spice mix, salt and sauté until oil separates.
  • Add 2 more tbsp oil into the pan, add the cut okra and toss it a few times to make sure all the pieces are mixed into the tomato onion masala.
  • Let it cook on high flame initially and sauté gently at short intervals.
  • When all the water let out by the okra has evaporated, reduce the flame and let it cook.
  • Continue to sauté gently every few minutes until the okras are well done.
  • Serve with Rice or Indian breads.