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

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
- Heat oil in a pan, add onion and green chilly.
- After a minute add the sliced Okra. Salute until it get cooked, about 10-15 minutes.
- Remove it from heat and keep aside.
- Heat oil in the same pan add coriander, turmeric and chilly powder. Salute it for minute.
- Now add the Okra and mix it well along with salt.
- Add the prepared thin coconut milk, and cook it for around 5 minutes.
- 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
Pingback: Kerala-Style Indian Cooking: The Perfect Food for a Toddler – Gypsy Momma()