Many avoid cooking this healthy veggie as they become slimy, sticky and gooey on cooking. Click on this link to know How to avoid stickiness in Okra. My mom's Vendakkai Kuzhambu is my favorite. Here goes the recipe..
|Onion (finely chopped)||1|
|Tomato (finely chopped)||1|
|Roasted gram | Pottukadalai||1 tbsp|
|Turmeric powder||¼ tsp|
|Grated coconut||½ cup|
1). Make a smooth paste with the ingredients mentioned under "to grind". Keep aside. Wash and wipe* the okra. Make sure there is no moisture, otherwise it will become sticky and slimy while cooking.
3). Heat Oil in a pan, add mustard. Once it splutters add Onions, curry leaves and saute till they turn translucent. Add tomatoes and saute till tomatoes becomes mushy.
4). Add the sauteed Okra and fry for a minute. Then add the grounded paste with 1.5cups of water and combine well.
5). Cook on a medium flame until okra is cooked and the gravy reaches thick consistency. Remove from stove and garnish with coriander leaves.
Yummy Okra gravy is ready to serve !! Serve hot with steamed rice and appalam/boiled egg. Notes :-
# Before chopping, wash and pat dry the okra's doubly well with clean cloth or paper towel. This is an important step to avoid the stickiness later on.
# (step-2) The purpose is to burn-off the sticky slime, but not to burn the Okra. If Okra turns slightly brown on edges its okay.
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