Okra Yogurt Curry | Vendakka Kichadi | വെണ്ടക്ക പച്ചടി

Ingredients

• 15 handful Okra (Also known as ladies finger, bhindi, or bendekai)
• 1 cup Coconut, grated
• 1 tbsp Mustard seeds (For paste)
• 1 tbsp Green chillies (For paste)
• 2 tsp Coconut oil (For frying)
• 2 tbsp Dry red chillies (For seasoning)
• 1 tbsp Curry leaves (For seasoning)
• 0.5 tsp Mustard seeds (For seasoning)
• 0.5 cup Curd (For paste)
• 1 cup Curd (For mixing)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1Thoroughly wash each okra and dry with a kitchen towel. Slice into medium-thin pieces and sprinkle with a small amount of salt. Set aside for 10 minutes.
2. 2Heat coconut oil in a pan over medium heat. Fry the okra slices with one slit green chilli until crispy, ensuring not to burn them. Remove from oil and drain on a kitchen towel to remove excess oil.
3. 3In a mixer grinder, blend grated coconut, one green chilli, mustard seeds, and half a cup of curd into a fine paste.
4. 4In a wide bowl, beat the remaining curd until smooth. Add the coconut paste and mix well. Season with salt to taste.
5. 5Heat coconut oil in a small pan. Splutter mustard seeds, then add dry red chilli slits and curry leaves. Fry briefly until aromatic.
6. 6Add the seasoning to the yogurt mixture and stir well. Adjust salt if necessary. Just before serving, fold in the fried okra to maintain its crispiness.