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Sunday, 22 September 2019

Vendakka Paal Curry / Okra- Coconut Milk Curry


Ingredients:

200 gm okra/ vendakka, chopped
1 big onion, chopped
1 small piece ginger, crushed
2 green chillies, slit
1 medium tomato, chopped
1/4 tsp turmeric powder
1 1/2 tsp kashmiri chilli powder
2 tsp coriander powder
1 1/2 cup coconut milk
1/2 tsp mustard seeds
2-3 dry red chillies
1/4 tsp fenugreek seeds
2 sprig curry leaves
salt to taste
3 tbsp oil
a pinch of red chilli powder

Preparation:
  1. Heat 2 tbsp oil in a pan and add okra pieces and saute well for 2-3 minutes. Transfer it to a plate and keep it aside.
  2. In the same pan, add onion, green chillies, ginger and curry leaves and saute well until it becomes soft.
  3. Add turmeric powder, chilli powder and coriander powder and mix well on low flame until its raw smell goes.
  4. Add chopped tomatoes with some salt and saute well till tomatoes get mashed.
  5. Now add the roasted okra pieces and mix well.
  6. Add the coconut milk into it and mix well. Boil it for about 10 minutes till the okra get cooked.
  7. Switch off the flame when the gravy starts to thicken. It gets thicker after resting..
  8. Heat 1 tbsp oil in a pan and splutter mustard seeds, dried red chillies,fenugreek seeds and curry leaves. Add a pinch of red chilli powder and switch off the flame.
  9. Add the seasoning over the curry and keep it covered for a few minutes. Mix well and serve it with hot rice...

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