Kerala Style Ladies Finger / Okra / Bhindi Curry with Spiced Yogurt and Coconut (Vendakka Kichadi) Recipe

Steps

1. Wash and pat dry the Lady's Finger. Cut off the ends from the Lady's Finger. Slice lady’s finger into thin round slices. If lady's finger is very thick in size, split it vertically and then slice.

   

2. Heat 2 tbsps oil in a pan. Add sliced lady’s finger into the pan. Make sure that okra is not overcrowded in the pan. Sprinkle salt. Fry on medium high flame until okra is slightly brown at the edges. Add extra oil if needed. Stir it continuously. Once fried, transfer it to a bowl.

   

3. 

4. Grind coconut, green chilli, mustard seeds, jeera with some water into a smooth paste. If you are using frozen or refrigerated coconut (and not freshly grated one), grind with lukewarm water to get the fine paste.

   

5. Add curd at the end and just pulse it in the mixer. Add sufficient salt.

   

6. 

7. Heat a pan, add the grinded mixture and heat it. Don't allow it to boil. It should be just heated. Add fried lady’s finger and mix it.

   

8. 

9. For seasoning - Splutter mustard seeds. When they crackle, add dried red chilli and curry leaves.

   

10. Serve it with rice. Enjoy 🙂