Vendakka Mulak Curry/ Okra Curry
One curry that I absolutely adore of my mom’s for lunch is the one that I am sharing with you today. Soft “vendakka” in a tangy tamarind sauce is all that is, but you could lick off plates and plates of rice without your knowledge!!! When my mom was not around, I craved for this Vendakka Mulak Curry and made them without consulting with her and I was so glad that I was able to match her taste.
Now you may think why I didn’t call her – somehow when she tells me her recipes (which are always approximates than exacts!), I always forget to note down! Then when I call her, she would ask, “Didn’t I already tell this to you?” Hmm… She feels I am old enough to stop asking her for tips and ideas and do it myself… But the thing is that I still don’t feel old enough to stop depending on her though… Hehe… Off to this recipe then, this is a simple curry that you can serve when you are out of ideas of curries for your lunch. This Vendakka Mulak Curry is a common dish in our kitchen still I didn’t got bored of it. The ladies fingers are shallow fried and cooked in a hot and spicy but tangy flavours which turns out as an excellent curry.
- Vendakka/Ladies finger/Okra – 500 gram
- Chilly powder – 1/2 tspn
- Turmeric powder – ¼ tspn
- Shallots – 8 to 10
- Tomato – 1 small
- Ginger garlic paste – 1 tbspn
- Tamarind – size of a lemon
- Fenugreek seeds – ¼ tspn
- Coconut oil – 1 tbsp and 2 tspn
- Curry leaves – few
- Chop the ladies finger in half inch size pieces. Saute them in oil and set aside.
- Heat 2 tspn oil in a pan , Splutter fenugreek seeds, add curry leaves. Then add chopped shallots, ginger and garlic paste. When the raw smell goes, add chopped tomatoes and saute it until the tomato mashed well.
- Then add turmeric powder and chilly powder and sauté well. Add water and salt as needed, then add tamarind pulp and bring it to boil .
- Now add the fried ladies finger. Add salt if you need more and cook well. Serve with steamed rice.