SouthIndian Recipe: Okra/ Bindi Coconut
Curry

1. Okra/ Bindhi (cut into 2 cm long pieces) – 15 nos
2. Onion (thinly sliced) – 1 no
3. Green chilly (edge slit) – 2 nos
4. Ginger (thinly sliced) – 2 cm long piece
5. Tomato (cut into small pieces) – 1 no
6. Thin coconut milk – 1 cup
7. Thick coconut milk – ½ cup
8. Chilly powder – 1 tsp
9. Coriander powder – 2 tsp
10. Turmeric powder – ¼ tsp
11. Garam masala powder – ½ tsp
12. Curry leaves – a few
13. Oil – 4 tbsp
14. Salt – as required

1. Heat 2 tbsp of oil in a pan and fry okra and salt and keep aside.
2. Make a paste of all the spices by adding little water.
3. Heat the remaining oil and fry onion, green chillies, ginger and curry leaves till transparent.
4. Add tomato and spice paste and fry till a nice aroma comes.
5. Add the thin coconut milk and bring to boil.
6. Then add the fried okra and cook in a medium heat.
7. When curry beings to thicken add thick coconut milk.
8. Cook for 2 to 3 more minutes and remove from fire.
9. Serve hot with rice or chapatti.