Vendakka Theeyal, Okra Theeyal, Ladies Finger Theeyal

Filed under Vegetarian
3.5, 49 reviews

Happy Navratri in advance..

Recipe Details  
 
3.5, 49 reviews

Posted by
Posted on 6, Jan 2015
Serving 4-6 people
Ready in 35-40 minutes
Post Views 13.1 K views
Post Rating 3.47 out of 5 , from 49 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Okra / Vendakka - 10-12 Nos, large
  • Shallots - 10 Nos, halved
  • Sliced green chillies - 2-3 Nos
  • Tamarind - 1 gooseberry sized ball
  • Curry leaves - 1 sprig
  • Coconut oil - 2 Tablespoon
  • Salt to taste

For roasted masala:

  • Shredded Coconut - 1 cup
  • Red Chilly powder - ¾ Teaspoon
  • Coriander powder - 1 Tablespoon
  • Turmeric powder - ½ Teaspoon
Directions
  1. Wash and cut the okra into one inch pieces and set aside.
  2. Soak the tamarind in ¼ cup water for 15 minutes. Squeeze the pulp, strain and set aside.
  3. In a heavy bottomed pan roast the shredded coconut until golden brown.
  4. Then add the powders and roast for 1-2 minutes on low heat. Remove from heat and let it cool.
  5. Make a fine paste of the roasted coconut mix by adding little water and set aside.
  6. Heat oil in a pan, add in the halved shallots, sliced green chillies, curry leaves and saute till the shallots become translucent.
  7. Add in the okra pieces and saute until the okra pieces are slightly wilted.
  8. Now add the roasted coconut masala paste, 1 cup of water, salt and mix well. Cover and cook for 8-10 minutes over low heat.
  9. Remove the lid, add tamarind paste. Mix well and cook until the oil separates.
  10. Serve hot.
3.5, 49 reviews

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