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Friday, June 14, 2013

Okra (Lady's Finger) Masala Fry and Curry

Okra  (Lady's Finger)  Masala Fry and Curry

Vendakka (Okra) masala, which can be made as a masala fry or as a curry by adding coconut milk.


to make masala fry

1/2 lb - Okra / Vendakka
5 big - Shallots, chopped
3 - Green chili, slit in center
4 big - Garlic flakes, crushed & minced
1/2 '' piece - Ginger, grated
1 medium - Tomato, chopped
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Coriander powder
1 sprigs - Curry leaves
Oil, preferably coconut oil


1 ) Wash and dry okra. Trim off the top and bottom. Slit in center and cut to two parts and cut each part into two and set aside.

2 ) Heat oil in a pan, add okra in small batches and fry very lightly. Don't have to brown it. Take out of the oil and drain.

3 ) After okra is done, add curry leaves, shallot, green chili, garlic and ginger. Fry in oil for 2 minutes in simmer. Add tomato and fry for a minute.Then add red chili, turmeric and coriander powder. Fry the powders, then add fried okra, salt to taste and mix with the masala. Stir and cook okra in the masala for 2 minutes. Let the masala coat the okra well. Take off the stove and serve.

Serve as a side dish with rice or roti.
To make this masala fry into a curry: 

Add 1 cup to 1.5 cup coconut milk and bring to a boil. Cook for minute and take off the stove. Coconut milk depends on how much of gravy you want.

Serve with steamed white rice.

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