Name: Okra Mappas | Okra in Creamy Coconut Sauce |Vendakka Mappas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Indian, Kerala
Ingredients: 1 tbsp oil; ½ tsp mustard seeds; 2 dried red chilies, broken into pieces; A sprig of curry leaves; 10 okras; 1 small onion, finely chopped; 1 small tomato, finely chopped; 1 cm piece ginger, finely chopped; 4 small green chilies, finely chopped; ¼ tsp ground turmeric; 2 tsp ground coriander; ½ - 1 tsp chilly powder; ¾ cup thin coconut milk; 2 tbsp thick coconut milk; ½ tsp garam masala; A pinch of ground black pepper; 1 tbsp oil; A sprig of curry leaves; Salt to taste; Rice or roti, to serve

Days are getting shorter, leaves are falling, slight chill in the air. We’re gliding into autumn slowly. That means, it’s time to enjoy every last bit of summer.

When I shared the okra masala recipe, I’d told you about the big okra harvest we had this summer. Well, now it’s time to share one of my favorite okra recipes –okra mappas- celebrating the very last batch of okras I picked up from my little veggie patch. It’s a classic featuring fried okra in a creamy, coconut sauce.

Yield: 3-4

Okra Mappas | Okra in Creamy Coconut Sauce |Vendakka Mappas

Okra cooked in spiced coconut sauce. Perfect side dish for rice.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

10 okras
1 small onion, finely chopped
1 small tomato, finely chopped
1 cm piece ginger, finely chopped
4 small green chilies, finely chopped
¼ tsp ground turmeric
2 tsp ground coriander
½ - 1 tsp chilly powder
¾ cup thin coconut milk
2 tbsp thick coconut milk
½ tsp garam masala
A pinch of ground black pepper
1 tbsp oil
A sprig of curry leaves
Salt to taste
Rice or roti, to serve

For Tempered spices

1 tbsp oil
½ tsp mustard seeds
2 dried red chilies, broken into pieces
A sprig of curry leaves

Instructions

Cut okras vertically into halves, then slice into 2cm pieces. Set aside.
Heat oil in a pan over medium-high heat. Saute onion, stirring occasionally, for 3 minutes, or until light brown. Add ginger and green chilies. Saute, stirring, for a minute, or until aromatic. Add okras. Cook, stirring, for 5 minutes or until tender crisp. Add tomatoes. Saute, stirring, for a minute.
Reduce heat to low. Add ground turmeric, ground coriander, chilly powder, and enough salt. Saute, stirring, for a minute, or until aromatic. Increase the heat to medium-high. Add thin coconut milk. Bring to the boil. Reduce heat to low. Simmer for 3 minutes. Add thick coconut milk. Sprinkle garam masala on top, and season with ground black pepper. Remove from flame.

Tempered spices

Heat oil in another pan over medium-high heat. Splutter mustard seeds. Add dried red chilies and curry leaves. Saute, stirring, for a minute.
Add tempered spices to the curry, and mix well. Serve warm with rice or roti.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 375Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 113mgCarbohydrates 45gFiber 13gSugar 15gProtein 12g