This is a very mild gravy that goes well with rice. The tanginess of the tomatoes & the creaminess from the coconut milk makes the gravy really tasty.
Okra – 1 cup ( cut into 1″ pieces)
Onion – 1 medium, chopped long & thin
Garlic – 2 big cloves, juliened
Ginger – a small piece juliened
Greenchilly – 2 numbers, slit
Coriander powder – 1 tbsp ( level)
Red chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Tomato – 3/4 cup, finely chopped
Thick coconut milk – 1/2 cup (/ use 2 tbsp coconut milk powder + 1/2 cup water)
Mustard seeds – 1/2 tsp
Fenugreek/ uluva – 1/4 tsp
Curry leaf – 1 sprig
Coconut oil – 2 tbsp
Salt as needed
Shallow fry the okra pieces in 2 tbsps of coconut oil for 15 minutes/ till browned. Drain on kitchen towel and keep aside.
Heat the coconut oil & splutter the mustard seeds. Add the uluva seeds and fry till done. Add the curry leaves, chopped onion, garlic, ginger & greenchilly. Saute till the onion turns golden brown.
Add the masala powders & saute for a minute. Saute the chopped tomatoes for 15 minutes/ till really mushy. Pour 1 cup of water & add 3/4 – 1 tsp salt. Bring to a boil, add the fried okra & cover cook on low heat for 10-15 minutes/ till the okra is cooked through.
Finally add the thick coconut milk & bring to a very slow boil. Remove from heat immediately.
- You can add freshly ground garam masala f`or more flavour.
- You can add crushed peppercorns to this gravy.
- It’s always best to use freshly squeezed coconut milk for making this gravy.