Lady’s finger (Vendakka) – ½ kg
Onion – 2
Curry leaves – A few
Coconut oil – As needed
Green chilies – 5-6 split lengthwise
Turmeric powder – ¼ tsp
Coriander powder – 1 ½ tsp
Thick coconut milk – 1 cup
Thin coconut milk – 2 cups
Salt – As needed
Preparation:
The major step in preparing this dish is to get rid of the stickiness inherent in okra by sautéing it well in coconut oil for quite some time. Once you are comfortable with the stickiness part, add the onions (chopped), green chilies and curry leaves and sauté for another 5 minutes.
Now add the turmeric and coriander powder and sauté until the raw smell goes away. The next step involves addition of thin coconut milk (diluted) and mixing well on a medium flame. Cover this mixture and cook for about 5 minutes. Then, add thick coconut milk and remove the dish from the flame. This can be had with Moru kaachiyathu (yogurt curry) and rice.
I was never a big fan of this dish and I never used to try this combination with rice as my mother used to say. But finally one day, when I had it at home, I was like; I missed this taste for so many years.
Happy Thanksgiving Boys & Gals!!! All students go to your classes!!!
Jai Javan Jai Kisan!!!! Savala Kiriririri!!!
Stephen Nettooran
