Vendakka Pulincurry

Ingredients

1. Vendakka / okra – 2 cups, cut into 1/2 – 3/4 inch rounds

2. Coconut oil – 2 – 2.5 tbsp

3. Mustard seeds – 1/2 tsp

    Dried red chilies  – 2, broken

    Curry leaves – A few

4. Pearl onions – Around 20, sliced (Or you can use 3/4 – 1 cup onion, thinly sliced and chopped)

   Green chilly – 1, slit

5. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1 tsp

    Coriander powder – 1 tbsp

6. Tomato – 1 medium, chopped

7. Tamarind – Small goose-berry sized (Soak in 1/2 cup hot water for 10 minutes and squeeze out its juice)

    Hot water – 1 cup

8. Salt – To taste

Method

1. Heat 2 – 2.5 tbsp oil in a heavy-bottomed pan. Splutter mustard seeds and fry dried red chilies and curry leaves. Next add sliced pearl onions, slit green chilly, vendakka pieces and enough salt. Stir-fry for 6 – 8 minutes until onion starts to change color and the sliminess of okra is gone. Add tomato pieces, turmeric powder, chilly powder, coriander powder. Saute until their raw smell is gone.

2. Add 1 cup hot water and tamarind juice. Cover and cook for 10 minutes. Add a tsp of coconut oil and few curry leaves. Serve with rice after 10 minutes.