Vendakka Curry – Okra In Spicy Coconut Milk Gravy

2011
05.03

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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

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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.
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