okra tomato curry

                          Vendaykka Thakali curry Kerala style

                                

             

Cooking with friend Priyanka

Kerala cuisine

Serves-2

Ingredients

Okra/vendaykka/ladies finger-10 small sized

Tomato-1

Turmeric powder-1/4 tsp

Green chili-1

Salt to taste

For coconut paste

Coconut scrapings- 1/2 cup

Shallots/pearl onions/kunj ulli-4-5

Coriander powder/malli odi/dhania powder- 1-2 tsp

Water as needed

For tempering

Oil/coconut oil - 2 tsp

Mustard seeds/kaduku/sarson-1 tsp

Curry leaves-1 sprig

Green chili-1

Method

1. Clean and wash the vegetables and chop them length wise.

2. Now pressure cook the chopped okra pieces, tomato slices with green chilly slits salt and turmeric powder.till they are cooked properly.

3. Meanwhile the vegetables are being cooked, let’s make the coconut paste.

3. For that take 1/2 cup of coconut scrapings, shallots in a mixie jar add 1/4 - 1/2 cup water and grind it to a paste. Keep it aside.

4. Once our okra and tomato pieces are well cooked transfer them into a kadai.

5. Then, add in the ground paste. Give it a good toss & again switch on the flame.

6. Now bring this to a boil and once it’s starts bubbling switch off the flame.

7. Now place a tadka pan on the stove add remaining 1 tsp of oil and once it’s hot do the tempering using the ingredients listed under 'for tempering'.

8. Now add the tadka/seasoning/tempering into the above made curry. Stir well.

9. Serve with steamed raw rice or boiled rice and enjoy..!

                

OKRA TOMATO CURRY SERVED WITH BOILED RICE AND SPRING ONION  DRY CURRY

thankz alot to my dearest friend priyanka for the recipe 

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