Okra Mappas | Okra in Creamy Coconut Sauce |Vendakka Mappas
Okra cooked in spiced coconut sauce. Perfect side dish for rice.
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Servings -4
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 teaspoon ground turmeric
- 2 teaspoon ground coriander
- ½ - 1 teaspoon chilly powder
- ¾ cup thin coconut milk
- 2 tablespoon thick coconut milk
- ½ teaspoon garam masala
- A pinch of ground black pepper
- 1 tablespoon oil
- A sprig of curry leaves
- Salt to taste
- Rice or roti to serve
For Tempered spices
- 1 tablespoon oil
- ½ teaspoon 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
Serving: 1g | Calories: 375kcal | Carbohydrates: 45g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Sodium: 113mg | Fiber: 13g | Sugar: 15g