Name: Okra Gravy recipe by Vins Raj at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 250 gms Vendaikai/Okra; ½ cup Scrapped Coconut; 1 Onion; 1.5 tbsp Poppy Seeds; 6 Whole Kashmiri Chilies; 1/4 tsp Cumin Seeds; 1/4 tsp Turmeric Powder; Tamarind – Gently press tamarind in a tsp measuring spoon; For Tempering; 1 tsp Oil; 1/4 tsp Mustard seeds; 1/4 tsp Urad dhal; 1/4 tsp Asafoetida; 1 Sprig Curry Leaves

ABOUT Okra Gravy RECIPE

This Okra gravy can be served as accompaniment for rice or chappathi. The okra is cooked in coconut and tamarind gravy which softens and gives a rich taste to the dish.

Ingredients Serving: 3

250 gms Vendaikai/Okra
½ cup Scrapped Coconut
1 Onion
1.5 tbsp Poppy Seeds
6 Whole Kashmiri Chilies
1/4 tsp Cumin Seeds
1/4 tsp Turmeric Powder
Tamarind – Gently press tamarind in a tsp measuring spoon
For Tempering
1 tsp Oil
1/4 tsp Mustard seeds
1/4 tsp Urad dhal
1/4 tsp Asafoetida
1 Sprig Curry Leaves

Instructions

Wash, Wipe and cut okra into 2” pieces.
Slice Onion in lengthwise.
Dry roast cumin seeds, red chilies and poppy seeds and allow it cool to room temperature.
Now Grinding part. In a blender container add Scrapped coconut, red chillies, cumin seeds, tamarind, Poppy seeds, turmeric powder and grind to a smooth paste by adding required water and keep aside.
In a Pan, add oil and mustard seeds for tempering, after mustard seeds splutters, add urad dhal, asafoetida and curry leaves.
Now add Sliced Onions and sauté for a minute, then add cut okra and sauté for couple of minutes.
Now add the ground paste to the pan and with required salt and water allow the okra to cook for 7 mins.
After adding ground paste keep stirring the mixture to avoid curdling of coconut.
Remove from heat when the curry gets thickened.

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