Vendakka / Okra Stew

Ingredients (Serves 3)

1. Coconut oil – 1 tbsp

2. Mustard seeds- 3/4 tsp

Dried red chilly – 1, broken

Curry leaves – A few

3. Onion – 1/2 – 3/4 cup, sliced and halved

Vendakka / okra – 10 – 12, cut into 1 inch pieces

Green chilies – 3 – 4, slit

Ginger – 3/4 tsp, thinly sliced

4. Coconut milk, thin – 1 cup

5. Thick coconut coconut milk – 1/4 cup

6. Salt – To taste

Method

Heat coconut oil and splutter mustard seeds. Fry dried red chilly and curry leaves (you can do the tadka later if you want). Add onion, ginger, curry leaves, okra pieces and cook for 5 – 7 minutes, stirring occasionally. Add thin coconut milk and salt, to taste. Bring it to a boil. Cover and cook for 6 – 8 minutes over low-medium heat until okra pieces are completely cooked through and gravy is slightly thick. Add thick coconut milk, a pinch of pepper powder and a tsp of coconut oil. Mix well, cook for a minute over low heat and switch off. Let rest for at least 15 minutes. Serve warm with rice.