Ingredients:
Lady’s Finger / Okra 20
Lady’s Finger / Okra 20
Onion 1
Fresh Coconut 1 cup
Green Chillies 3
Turmeric Powder a big pinch
Salt to taste
Talimpu:
Urad Dal 1 tsp
Talimpu:
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Oil 1 tbsp
Method of preparation:
Pour half a cup of hot water onto grated fresh coconut.Let it stand by until it cools down a bit.Then gently squeeze the milk out of the coconut.Strain the thick liquid and reserve it for later.
Wash and pat dry okra.Remove ends and chop them into 2 inch pieces.Peel and finely chop onion.Remove stems, wash and slit green chillies into two.
Heat oil in a pan, add all talimpu ingredients in order.When urad dal changes color, add onion and green chiles.Once onion turns translucent, add chopped okra, reserve coconut milk, turmeric powder and salt.Cook covered for 5-10 minutes on low flame or until okra turns soft.Uncover and stir fry for few seconds to remove any excess moisture.Serve hot with steamed rice.Notes: Make sure the coconut milk is not too watery.
Method of preparation:
Pour half a cup of hot water onto grated fresh coconut.Let it stand by until it cools down a bit.Then gently squeeze the milk out of the coconut.Strain the thick liquid and reserve it for later.
Wash and pat dry okra.Remove ends and chop them into 2 inch pieces.Peel and finely chop onion.Remove stems, wash and slit green chillies into two.
Heat oil in a pan, add all talimpu ingredients in order.When urad dal changes color, add onion and green chiles.Once onion turns translucent, add chopped okra, reserve coconut milk, turmeric powder and salt.Cook covered for 5-10 minutes on low flame or until okra turns soft.Uncover and stir fry for few seconds to remove any excess moisture.Serve hot with steamed rice.Notes: Make sure the coconut milk is not too watery.
