Vendakkai Thenga Curry

Ingredients for Vendakkai Thenga Curry:

• 250 grams fresh okra (vendakkai), washed and chopped
• 1 cup grated coconut
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 2 green chillies, slit
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (black gram)
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• Curry leaves
• Coriander leaves for garnish
• Salt to taste
• 2 tablespoons cooking oil

Instructions for making Vendakkai Thenga Curry:

1. Prepare Coconut Paste:
   • Grind grated coconut with a little water to form a smooth paste. Set aside.
2. Cook Okra:
   • Heat oil in a pan. Add mustard seeds, urad dal, and cumin seeds. Let them splutter.
   • Add asafoetida, chopped onions, and curry leaves. Saute until onions turn golden brown.
3. Add Vegetables:
   • Add chopped tomatoes and green chillies. Cook until tomatoes are soft.
   • Add chopped okra and sauté for 5-7 minutes until it becomes tender.
4. Spice it up:
   • Add turmeric powder, red chili powder (if using), and salt. Mix well.
5. Coconut Infusion:
   • Pour in the coconut paste and stir to combine. Allow it to simmer for a few minutes until the flavors meld.
6. Finish with Tempering:
   • In a separate small pan, heat a little oil. Add mustard seeds, urad dal, and curry leaves for tempering. Once mustard seeds pop, pour this tempering over the curry.
7. Garnish:
   • Garnish with chopped coriander leaves.