Ingredients

• Okra - 200 gm
• Onion - 1 (small)
• Green chili - 2

• Chili powder - 1 Tsp
• Coriander powder - 2 Tsp
• Turmeric powder - 1/4 Tsp
• Garam masala - 1/2 Tsp

• Coconut milk (thin) - 1/2 cup
• Coconut milk (thick) - 1/4 cup For seasoning:
• Salt as required
• Oil - 2 Tbsp.
• Dried red chillies - 1
• Mustard seed

*Tsp (Tea Spoon) *Tbsp (Table Spoon)

Vendakka Curry (Mappas)

Initial preparation

• Clean and cut the okra into thin pieces preferably long.
• Cut the Onion and green chilly and keep aside.
• Prepare the thin and thick coconut milk in separate bowls and keep aside.

Steps

1. Heat oil in a pan, add onion and green chilly.
2. After a minute add the sliced Okra. Salute until it get cooked, about 10-15 minutes.
3.  Remove it from heat and keep aside.
4. Heat oil in the same pan add coriander, turmeric and chilly powder. Salute it for  minute.
5. Now add the Okra and mix it well along with salt.
6. Add the prepared thin coconut milk, and cook it for around 5 minutes.
7. Once it get cooked add garam masala along with thick coconut milk, keep in low heat for another 3 minutes and remove from heat.

Seasoning

• Heat oil in a pan, add mustard seed. Once it splutter add red chilly (pinch in to 2-3 pieces) and curry leaves.
• Pour it over the prepared Okra curry.

Works well with rice and chappathi 😉

Courtesy: Vanitha

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