Ingredients
- 225 g Vendakkai / Okra
- Salt – to taste
Ground mixture
- ¼ cup coconut
- ½ teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4 dry red chillies
Tempering
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ½ tablespoon urad dal
- Curry leaves
Instructions
- Wash vendakkai, wipe dry completely, and chop into thin rounds
- Ground the ingredients under “Ground mixture.”
- Heat oil in a pan and add ¼ teaspoon mustard seeds, urad dal, and curry leaves; let them splutter
- Add chopped vendakkai and sauté for 2 minutes
- Cover and cook on medium-low flame until vendakkai is cooked well
- Add salt and mix well
- Add the ground mixture and cook for 3 minutes, stirring gently
- Serve hot with rice, sambar, or rasam
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