Bhindi / Okra / Vendakka mappas is a Kerala style spicy and tangy bhindi masala curry. This curry can be taken with rice, appam, chappathi/ roti/ phulka. Cooking time 20 mins.
Ingredients:
Ingredients:
- Vendakka / Bhindi / Okra - 200 gms
- Tamarind extract
- Chopped onions - 2
- Green chilly - 1
- Crushed ginger-garlic
- Turmeric powder
- Red Chilly powder
- Salt
- Edible oil
- Mustard seeds
- Fenugreek seeds
Preparation:
- Chop off the head from the okras/bhindi.
- Take a deep frying pan, pour 5 spoons of oil and heat.
- Now saute bhindi till the color changes to dark green.
- Meanwhile, take a regular frying pan and to the hot pan add oil.
- To the heated oil add mustard seeds and fenugreek seeds and wait till they crackle.
- Add onions, green chilly and ginger-garlic and saute for 3 mins in high flame.
- Add the sauteed bhindi which has turned dark green by now to the sauteed onion.
- Add turmeric powder, red chilly powder and salt and mix well. Saute for 3 mins.
- Add turmeric extract and mix well.
- Add some water to make the curry a little watery and stir for 3 mins.
- Close with a lid for 5 mins and switch off the stove.
Enjoy this spicy, tangy and mind blowing curry! Go for a sumptuous lunch meal with rice, dal, rasam and some vendakka mappas.
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