Chettinad Bhindi. Vendaikkai Masala Kuzhambu.
Whole Okras 15-25
Turmeric powder 1/2 spoon
Chili powder 1/2 spoon
Sesame Oil 1 cup.
To be dry roasted and powdered:
Poppy seeds 2-3 spoons
Cinnamon 2 sticks
Coriander seeds 1 fistful
Fennel seeds 1-2 spoons
Black pepper 2-3 spoon
Cumin seeds 1 spoon
Dry red chilies 5
Fresh coconut grated 4 spoons
To be fried with little oil and wet ground into paste:
Onion 1 small chopped
Garlic 2-3 cloves-chopped
Ginger 2″ size peeled and chopped
Tomato 1 small
Crisply fried curry leaves a bowl full.
Wash and pat dry okras. Trim their ends.
In a pan heat oil, Fry okras till it coats oil on all sides. Then add salt, turmeric + chili powders. Cover and cook for about 2 minutes.
Then add wet-ground paste to this. Fry real good, so that the paste gets well coated.
Now add powdered spices too, drizzle few spoons of oil over it. Fry them over high heat. Maybe till the raw smell of spices leaves.
Add 1-2 cups of water and bring to boiling stage. Wait till it thickens.
When okra is done, remove from heat.
Garnish with crisply fried curry leaves.
Serve hot as a side dish to Barotta, Chappathi, Roti, Nan, Iddiaapam, Aappam or Idly and Dosa.