Vendakka (Okra) Paal Curry

Vendakka (Okra), the one vegetable which is always stocked in my fridge. My son and I love this vegetable and have some other dish prepared thrice in a week. I am used to hearing loads of compliment for my mum in laws Vendakka paal curry from my hubby. I tried the dish many times, but still did not get to the same taste. Still… this recipe tastes delicious for sure.

Ingredients:

Okra - 20 nos (tender and cut to ½ inch piece)

Onion - 1 large (sliced)

Green chillies - 4 nos (slit to half)

Ginger - 1 tsp (chopped)

Curry leaves - 2 string

Turmeric powder - ½ tsp

Coriander powder - 1 tsp

Black pepper powder - 2 tsp

Garam masala powder - ½ tsp

Red chilli powder - 1 tsp

Perumjeerakam - ½ tsp

Cinnamon - 1 stick

Cardamom - 4 nos

Cloves - 3 nos

Thick coconut milk - ½ cup

Thin coconut milk - 1 cup

Salt - to taste

Coconut oil - 3 tbsp

Cardamom powder - ½ tsp (garnishing)

Crushed Black peppercorns - ½ tsp (garnishing)

Preparation:

- Heat 1 tbsp oil in a pan, add cut okra, salt and fry till soft for 5 minutes and keep aside.

- Grind turmeric, coriander, black pepper, red chilli, perumjeerakam, cinnamon, cloves and cardamom, with 2 tbsp of water to a smooth paste and keep aside.

- In the same pan, heat 2 tbsp of oil, add onions, curry leaves and fry till translucent.

- Add green chillies, ginger and fry well. Now add the grinded masala paste and fry till raw smell goes.

- Now toss the cooked okra and mix well. Add thin coconut milk and let cook for 5 minutes with lid on.

- Once done, add little garam masala powder, thick coconut milk and heat just for a minute and off flame (check salt at this stage).

- Garnish with cardamom powder and crushed pepper.

- Serve hot with chapathi or appam.

Note:

- ½ tsp of Lime juice can be added if needed. I did not use the lime juice.

- Adding tomatoes to this dish is again optional.