Garlic flavoured Potato, Drumstick and ladiesfinger vazhattu curry



  1. Coconut oil – 1.5 tbsps.+ 1 tbsp; divided
  2. Mustard seeds – 1/2 tsp.
  3. Dry red chillies – 1 number; split
  4. Curryleaves – a few
  5. Garlic – 4 big cloves
  6. Cumin seeds – 3/4 tsp.
  7. Onion – 2 medium; coarsely chopped
  8. Greenchilly – 3 numbers; do not chop/ slit
  9. Turmeric powder – 1/2 tsp.
  10. Potato – 1 cup; cut into small cubes
  11. Drumstick – 1 big/ 2 small; cut into 2″ pieces
  12. Tomato – 1 big
  13. Okra – 5 numbers
  14. Fresh thick coconut mik – 1/2 cup
  15. salt to taste


  1. Crush together the garlic and cumin seeds using a mortar and pestle and reserve.
  2. Heat 1.5 tbsps. of oil in a wok & add the mustard seeds. Allow them to pop. Stir in the dry red chillies and curry leaves.
  3. Add the crushed garlic and cumin mixture and cook till the raw smell disappears.
  4. Stir in the chopped onions and greenchilly and cook till the onion starts to brown.
  5. Add turmeric powder and cook for a minute on low heat.
  6. Stir in the potato cubes, drumstick pieces and salt and fry on medium high heat for 2 minutes.
  7. Add 1 cup of water and salt & cover cook for 10 minutes. While the veggies are cooking, heat 1 tbsp. of oil in another wok & fry the okra pieces for 7 minutes or till they turn darker in colour. Add the fried okra pieces and tomato cubes to the partially cooked veggies and cover cook for 5 more minutes.
  8. Finally add the thick coconut milk & remove from heat.
This entry was posted in Traditional Kerala dishes, vegetarian gravy for dinner, Vegetarian gravy for lunch. Bookmark the permalink.

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