VENDAKKA PULI (palakkad style) ...

Vendakkai(okhra,bhindi) is slippery and I as a child did not love eating this vegetable. But when it is made in this form of dish it tastes good and I love to eat it. It is a tangy dish and I learnt this recipe from my mom who is an awesome cook.

This recipe is kerala style vendakka puli. In kerala coconut is added to almost all the dishes. Vendakka (ladies finger/okhra/bhindi) is fried in oil and cooked in ground masala. To give a tangy taste tamarind is added to it.It is served with hot rice.

INGREDIENTS 

Vendakkai/okra/bhindi                 250 gm
Onion                                                      1/2 medium
Small onion/ shallot                        10 no.s
Tamarind                                              lemon size
Tomatoes                                             2
Refined oil                                            2-3 tsp
Salt to taste
Turmeric

FOR GRINDING

Red dry chillies                                  3
Coconut                                                 1/2 tea cup
Shallots                                                  5
Coriander                                            2 tsp
Refined oil                                           2 tsp (as required)
Salt to taste

FOR SEASONING

Mustard seed                   1 tsp
Shallot                                2
Curry leaves                    2 sprig
Coriander leaves           1 tbsp  finely chopped
Refined oil                         2 tsp

METHOD

Heat oil in a kadai/skillet and on medium heat  add cut shallots, red chillies and half choppedonion .Fry till it becomes slightly brown. Add coriander powder and stir  on low flame till raw smell disappears(2 minutes) , add coconut and stir till it becomes brown. Keep it aside, after it cools down add 1/2 tea cup water and blend in a blender.

Chop the vendakkai/okra diagonally in three pieces. Chop the onions and tomatoes.Take a Kadai/skillet and put some oil, add onions and vendakkai and fry for 5 minutes. Add the turmeric saute for a second then add the tomatoes. Cover and cook stirring occasionally till the vegetables are cooked on low flame. Season with salt.

Soak tamarind in two tea cup hot water. Add to the above mentioned and cook for 5 minutes.

Now add the ground mixture and cook for 5 to 7 minutes. If required add some water( consistency of the gravy depends on how you want, can be increased or decreased). Switch off the heat.

In a small kadai put 2 tsp oil add the mustard when it splutters add the cut shallots .When it is slightly brown add the curry leaves.

Pour the seasoning into the vendakka and add corriander leaves.

Serve hot with steaming rice with a dash of ghee.

Note
Adjust the consistency of the dish by reducing or increasing water