Ahaaa Food

Vendakkai is slippery and I as a child didnot love eating this vegetable. But when it is made in this form of dish it tastes good and I love to eat it. It is a tangy dish and I learnt from my mom who is an awesome cook This is kerala style vendakka puli. In kerala coconut is added to almost all the dishes.

INGREDIENTS

Vendakkai/okra/bhindi 250 gm
Onion 1 medium
Small onion/ shallot 10 no.s
Tamarind lemon size
Tomatoes 2
Turmeric 1 tsp
Red dry chillies3
coconut 1/2 cup
Corriander 2tsp
refined oil 4 tsp (as required)
salt

FOR SEASONING

Mustard seed 1 tsp
shallot 2 no,
curry leaves
corriander leaves
refined oil
,
For grinding

Take a kadai/wok and in medium heat add tsp oil , add 5 shallots,red chillies and half of 1 medium onion .Fry till it becomes slightly brown. Add corriander powder and stir till raw smell disappears(2 minutes) , add coconut and stir till it becomes brown.Keep it aside, after it cools down grind.

METHOD

Chop the vendakkai/okra diagonally small and the medium half onions and 5 shallots.Take a Kadai and put some oil put mustard, onions and vendakkai and fry for 5 minutes then add the ,
tomatoes , curry leaves,turmeric.

Soak the tamarind in one cup hot water. Add to the above mentioned and cook for 5 minutes.Add salt

Now add the ground mixture and cook for 5 to 7 minutes..Switch off the heat.

In a small kadai put 2 tsp oil add the mustard when it splutters add the cut shallots .When it is slightly brown add the curry leaves.

Pour the seasoning into the vendakka and add corriander leaves.

Serve hot with steaming rice with a dash of ghee.

Note
adjust the consistency of the dish by reducing or increasing water