Okra and Potato Curry

 

In pic – Kerala rosematta rice, moru curry, pappadam, bittergourd thoran, fish curry, vendakka-urula kizhangu curry and kaduku manga achar

Ingredients

1. Vendakka / okra – 3 cups, cut into 1.5 inch pieces

    Potato – 1 medium, cubed

2. Oil – 2 tbsp

3. Mustard seeds – 1/2 tsp

    Dried red chilies – 2

4. Onion – 1 cup, chopped

    Green chilies – 4, slit

    Curry leaves – Few

5. Tomato – 2 small, cut into large cubes

6. Water – 1.5 – 2 cups

7. Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Pepper powder – 1/4 tsp

   Coriander powder – 1.5 tsp

   Fennel powder – 1/2 tsp

8. Grated coconut – 3/4 cup

9. Salt – To taste

Method

1. Grind grated coconut to a very fine paste adding 3 – 4 tbsp water.

2. Heat oil in a pan and splutter mustard seeds and fry dry red chilies. Add chopped onion, green chilies and curry leaves. Saute until onion turns transparent. Add vendakka pieces and continue to saute for another 5 – 6 minutes. Add potato pieces, tomato cubes and saute until tomato turns soft. Next add ingredients numbered 7, 1.5 – 2 cups of hot water and bring to a boil. Cook covered for about 20 minutes until the vegetables are done. Add ground coconut paste and cook for 3 – 4 minutes. If the gravy is very thick, add 1/2 – 3/4 cup hot water. Switch off. Okra and potato curry goes very well with rice and chapathis.