Our Kerala Sadya Vibhavam |Fried Okra in a Coconut and Mustard Sauce
Preparation Time : 5 mins
Cooking time : 10-15 mins
Serves : 4
Ingredients for Vendakka – Okra Kichadi :
Okra /Lady’s Finger /Vendakka : 1 lb /1/2 kg whole okra or 2 cups okra, (uniformly chopped round slices)
Green chillies : 4-6 (finely, chopped)
Yogurt /Curd : 1 cup
Oil : 3 tsp
Salt to taste
For Tempering:
Mustard seeds : 1/2 tsp
Dry Red Chillies : 2 nos
Curry leaves : few
Coconut Oil or Cooking Oil : 1 tsp
How to make Vendakka Kichadi | Okra Kichadi – Baked Version :
1. Wash and pat dry the vendakka /okra. Cut off the ends from the okra/vendakka and slice into uniformly into round slices.Combine the chopped okra along with chopped green chillies, salt and oil.
2. Preheat the oven to 350° F/ 180° C. Line a aluminum foil on a baking tray and spread the chopped okra/vendakka slices over the greased baking sheet without crowding.
3. Bake for 15 to 20 minutes; now change it to the broil mode and broil for couple of minutes or until they turn slightly brown and get crispy. (Note : Take care not to burn okra.) Allow them to cool.
4. When it cools down, add yogurt and mix well.
5. In a small frying pan; add oil and temper with mustard seeds, dry red chillies, curry leaves and add to kichadi.
6. Cover and set aside for at least 10 minutes to allow the flavors to blend and serve immediately with hot steamed rice.
Ammu's kitchen 