Vendakka Mappas / Okra Stew

 

 

Ingredients

1. Vendakka / Okra – Around 20 – 25 small, cut into 1 – 1.5 inch rounds
2. Onion – 1/2 medium, thinly sliced
3. Ginger – 1.5 tsp, chopped
4. Green chillies – 2 – 3, slit
5. Tomato – 1 small, sliced
6. Turmeric powder – 1/4 tsp
7. Chilly powder – 1/2 tsp
8. Coriander powder – 1 tbsp
9. Garam masala powder – 1/2 tsp
10. Mustards – 1/4 tsp
11. Curry leaves – 1 – 2 sprigs
12. Thin coconut milk – 1 cup
13. Thick coconut milk – 1/2 cup
14. Salt – To taste
15. Oil – 2 – 3 tsp

Method

1. Wash the okra well. Wipe them with a paper towel and dry completely. Cut them into 1 – 1.5 inch rounds.

2. Heat oil in a pan at medium heat. Splutter the mustards. Add the sliced onion, ginger, green chillies, curry leaves and little salt. Saute for a minute and add the okra pieces. Saute until the slime disappears completely. It takes about 10 – 15 mts at medium heat. Now bring down the heat to medium low and add turmeric powder, chilly powder, coriander powder and garam masala powder.  Saute until the raw smell is completely gone. Add sliced tomato, cook for a minute. Add a cup of thin coconut milk and little salt. Bring to a boil. Cover the pan and  cook at medium-low heat until the okra is done. Add thick coconut milk and a few curry leaves. Mix well and taste-check for salt. Cook for a minute. Turn off the flame and serve hot with chapatis or even rice.