Name: Vendakkai with Coconut Milk recipe by Sanjula Thangkhiew at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 350g Vendakkai (okra) cut in half; 10 Shallots/small onions chopped; 1/2 cup Coconut Milk; 2 Green Chillies chopped; 1 tsp Ginger grated1 tsp Mustard seeds; 1 tsp Mustard seeds; 1 tsp Urad dal; A few curry leaves; 2 tbsp Cooking oil; Salt to taste

ABOUT Vendakkai with Coconut Milk RECIPE

Kerela dish made from Okra prepared to be enjoyed with steamed rice.

Ingredients Serving: 3

350g Vendakkai (okra) cut in half
10 Shallots/small onions chopped
1/2 cup Coconut Milk
2 Green Chillies chopped
1 tsp Ginger grated1 tsp Mustard seeds
1 tsp Mustard seeds
1 tsp Urad dal
A few curry leaves
2 tbsp Cooking oil
Salt to taste

Instructions

Blend coconut milk with green chilies in grinder with 1 tbsp of water to make a paste.
Heat oil in a heavy-bottomed pan over medium heat. Add the mustard seeds, urad dal, curry leaves and allow them to crackle.
Add the chopped onions and ginger. Saute till the onions become tender.
Now add the Vendakkai and curry leaves, stir well. Add salt to taste, cover with the lid, lower the heat and cook 5mins.
Keep the lid of the pan slightly to avoid the Vendakkai from becoming soggy.
Once it is cooked well, add the coconut paste and stir fry for 8-10 mins.
Serve along with steamed rice.

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